Ajiaco. Ajiaco is seasoned with a Colombian herb called guascas and is traditionally served with slices of Cubans make a stew version of ajiaco that includes beef, pork, chicken, and vegetables, and in Peru. There are different versions of Ajiaco Bogotano , but it's usually made with chicken and three kinds of potatoes, corn and an herb called guascas. Serve the ajiaco: Put the avocados, sour cream or creme fraiche, capers and cilantro leaves in small bowls and set them on the.
Ajiaco is considered a full meal. Ajiaco is the national dish of Colombia, a flavorful chicken and potato soup with the addition of herbs Considered a poor man's dish in the past, Ajiaco must include three varieties of potatoes cooked. Cómo preparar Ajiaco, ingredientes, paso a paso y valor nutricional. You can have Ajiaco using 13 ingredients and 5 steps. Here is how you cook it.
Ingredients of Ajiaco
- Prepare of Colombinas, chatas, o pierna pernil completa,.
- Prepare of pechuga.
- It's of papá criolla.
- It's of papas pastusas grandes.
- Prepare of arracacha mediana.
- Prepare of Mazorca desgranada o entera.
- You need of cebolla larga, grueso.
- Prepare of Guasca gusto.
- You need of Sal.
- It's of Pimienta.
- It's of Ajo.
- It's of Aceite.
- Prepare of Crema de leche.
Una receta de Bogotá - Colombia. Las mazorcas se sirven enteras o desgranadas con el ajiaco. 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. Ajiaco is one of the staples of traditional Colombian cuisine; it's also the famous weekend soup.
Ajiaco step by step
- En una olla mediana, ponemos a cocinar la mazorca partida en 4 partes, o la mazorca desgranada (si es el caso), las presas de pollo y la media pechuga, con sal y pimienta al gusto..
- Cuando la olla empiece a hervir, agregamos las papas criollas bien lavadas y cortadas a la mitad; así mismo agregamos unas hojitas de guasca, la arracacha lavada y rallada con anticipación y el tallo de cebolla larga. Dejamos hervir hasta que el pollo esté completamente cocido..
- Cuando el pollo esté completamente cocido, lo sacamos de la olla y lo reservamos, seguidamente pelamos y partimos las papas pastusas en cuatro y agregamos a la olla, dejamos cocinar hasta que la papa criolla esté deshecha y la papá pastusa esté blandita, agregamos otras hojas de guasca, probamos y si es necesario agregamos más sal y pimienta al gusto. Dejamos hervir dos minutos más y bajamos del fuego..
- En un sartén con un poquito de aceite ponemos a dorar el pollo que reservamos anteriormente.
- Desmechamos la pechuga de poncho para agregarlas justo con la crema de leche de a poquito en cada plato de sopa ya servido, y el pollo dorado lo servimos con arroz blanco y dos trozos de papá pastusa. Podemos acompañar con tomate, con aguacate o ensalada si lo deseas. Y listo a disfrutar. Se los aseguro esta sopa les quedará súper deliciosa, es el plato que más le gusta a mi hijo..
However, it is customary to prepare large portions of this soup for family gatherings and different. Download Ajiaco stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. #ajiaco Like we stay eating good anteayer cociné ajiaco cubano (my grandmas style) con tostones y mojo cubano y hoy preparé un buen calderón de habichuelas. For faster navigation, this Iframe is preloading the Wikiwand page for Ajiaco. The most traditional to the region is the papa criolla, which you might find in grocery stores as "Andean potatoes" if you're here in the US like we are.