Easiest Way to Prepare Super Quick Homemade Ajiaco Santafereño (english)

Ajiaco Santafereño (english). Ajiaco (Spanish pronunciation: [a'xjako]) is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. English: This is a soupe made from different kinds of potatoes and corn, beef bones and chicken meat, guascas (galinsoga) and saffrons.

The creole ajiaco is a super delicious dish that all Cuban used to prepare every time we have the chance. Specially, if we are about to prepare a family party so that it is the recipe that for excellence t cannot be missing in this type of celebrations. Click aquí para versión en español.

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, ajiaco santafereño (english). It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Ajiaco Santafereño (english) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It's simple, it's quick, it tastes delicious. They are nice and they look fantastic. Ajiaco Santafereño (english) is something which I've loved my entire life.

Ajiaco (Spanish pronunciation: [a'xjako]) is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. English: This is a soupe made from different kinds of potatoes and corn, beef bones and chicken meat, guascas (galinsoga) and saffrons.

To get started with this recipe, we have to prepare a few ingredients. You can cook ajiaco santafereño (english) using 17 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Ajiaco Santafereño (english):

1. {Make ready of Meat.
2. {Take 400 grams of Meat bones.
3. {Get 300 grams of chicken breasts or legs without skin.
4. {Take 300 grams of Corncob.
5. {Take of Small ingredients.
6. {Get 1 tsp of pepper.
7. {Prepare 130 grams of Ground saffron.
8. {Prepare 1 of onion, chopped.
9. {Make ready 1 small of bunch coriander leaves, chopped.
10. {Get 3 tsp of salt.
11. {Get 5 tbsp of dry Guascas (galinsoga), crush a little with fingers.
12. {Make ready 1 cup of salt/lake capers, rinsed.
13. {Get 1 cup of (ab. 1 dl) sour cream (crème fraîche/crème double/sauerrahm).
14. {Get of Potatoes.
15. {Get 500 grams of mealy potatoes, small pieces.
16. {Prepare 350 grams of Red-skinned potatoes, rather waxy variety, in bite-sized pieces.
17. {Prepare 350 grams of yellow/white potatoes, rather waxy variety, in bite-sized pieces.

This week I decided to post another typical Colombian recipe, the ajiaco santafereño or bogotano. For those of you who are not very familiar with Colombia, the name santafereño comes from the official name of the capital of Colombia which is Santa Fé de Bogotá, that's the reason why some call it ajiaco santafereño, others call it ajiaco bogotano and. Ajiaco Ajiaco is a Colombian potato soup with distinct regional recipes. Ajiaco santafereño is named after Santa Fé de Bogotá (the former name of Bogotá) capital of Colombia, where it is a cultural mainstay.

Instructions to make Ajiaco Santafereño (english):

1. Beef bones, corn, 2 tsp salt, pepper, saffron in 2 L cold water, bring to a boil,skim off foam, reduce heat and simmer for 1 1/2h half covered.
2. Leave flowing the beef broth through a sieve into a clean pot, discard bones, set aside broth and corn.
3. start separate in a cold pot chicken breast, green onions, coriander leaves, and 1 teaspoon salt in 1L water, bring to a boil, remove the lid and simmer for 20 min.
4. Leave flowing chicken broth through a sieve into a clean pot, discard onions and coriander. Let cooling slightly the chicken breast, then tear into bite-sized strips..
5. Mix the chicken broth and beef bones broth. You can also degrease the broth. The best to do, let it cool down until the fat on the edges of the surface form small plates and then can be easily lifted..
6. Pour in 5dl water the chopped boiling potatoes, bring them to a boil, lid very opened and simmer for 1long hour.
7. Pass the broth along with potatoes through a Passe-vite (or mish until puree with a hand mixer) and then stir well with a whisk. The broth should now have a slightly thickish consistency or texture -but definitely still liquid. If it seems to hard, add again some water..
8. Enter the boiled potatoes and the Guascas in the broth and simmer for 20 min..
9. Add the chicken and corncobs, simmer again for 10 min (or until potatoes are cooked). Season to taste with salt..
10. Spread the soup on a plate or bowl, decorate with a dauber cream, give capers separately. If you serve capers in brine, then be cautiously about seasoning the soup with salt, the small fruits could be quite salty..
11. Enjoy your soup!.

SECRESTS/ FOR A FANTASTIC "AJIACO"/ SECRETOS PARA UN AJIACO FANTASTICO. Rebeca Hernandez de Naranjo, has a few little tricks to make the best ajiaco. All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá. It was a blustery winter night and she served a huge clay pot of Ajiaco, a traditional Colombian chicken soup.

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