COLOMBIAN AJIACO

Along with the Colombian sancocho, ajiaco is the other great spoon recipe from this Latin American country to which we have much to be thankful for beyond coffee, and that is that this soup (or stew, or stew, as it is a bit of everything) is an option perfect for warming up. It also serves to introduce and present the guascas, a tropical herb that does not smell much, but nevertheless it is the one that gives the slightly acidulous flavor of the ajiaco. It is not sweet, nor is it as perfumed as coriander, but it is the key to the ajiaco, which also has several different potatoes, so it is still a potato stew. 

It originally contained criolla, pastuso, and sabanera potatoes, each of which had a specific purpose. Although we may purchase guascas at Latino shops in Spain, it is already increasingly difficult to locate these potatoes. Both the first and second can be swapped out for pastusas, or the traditional monalisa. 

The sheets are not necessary. The ajiaco also includes cooked maize and a strong chicken broth, all of which contribute to its attractiveness. Depending on where it is cooked, this recipe may also go by different surnames, such as ajiaco santandereano or ajiaco santafereo, but it is still a classic and well-known dish from Colombia.

Ingredients 

• 1 1/2 Liter Water 
• 1 Envelope Liquid Base for Chicken Soup 
• 1 Unit Garlic finely chopped 
• 1 Cup Pearl Onion chopped into small cubes 
• 2 Tablespoons Cilantro finely chopped 
• 2 Tablespoons Fresh Parsley finely chopped 
• 3 Units Chicken Breast Fillets
•  3 Cups Peeled Cholas Potatoes 
• 3 Cups Peeled Cecilia Potatoes 
• 3 Sweet corn units 
• 8 Tablespoons Milk Cream 
• 4 Tablespoons Capers

Preparation

1. When the oil in the saucepan is heated, add the garlic and onion and stir-fry them briefly. Dissolve the Soup Base packet in the water before adding. 
2. Over medium heat, add the chopped herbs and bring to a boil. After cooking the chicken, take it from the saucepan, let it cool, and then shred it into tiny pieces. 
3. Add the cut potatoes and corn once the chicken has been taken out. Cook the corn and potatoes until they are both tender. 
4. After a brief period of boiling, ladle a part of the soup, some capers, and a tablespoon of milk cream onto each plate.

As always, I hope this post was beneficial and you now have more information about cooking. I encourage you to read the other entries we have on the topic if you're interested in learning more about it. I'm confident you'll find one of them to be of interest. Please let me know which dish you're interested in learning.