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 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Ajiaco
- You need 3 of pierna pernil.
- You need 6 of papas pastusas.
- You need 3 of papas criollas.
- It's 3 of astillas de yuca(esta es la modificación de mi mamá).
- You need 1 manojo of guascas.
- It's 1 of mazorca.
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 ponemos a cocinar el pollo con ajo y cebolla, la papa criolla tajada delgada (para ayudar espesar) y la mazorca partida en 3 con más o menos 3 pocillos grandes de agua..
- Pelar y tajar las papas (yo acostumbro darles mejor forma con el pelapapa)y eso que sobra lo echo a la olla para espesar..
- Sacar el pollo cuando esté listo y echarle sal para servirlo frío, agregar la papa tajada y la yuca y seguimos cocinando.
- Cuando ya esté la papa y la yuca agregamos las guascas en un atado para sacarlo al final..
- Yo acostumbraba a deshojar las guascas pero sinceramente me aburrí y en un día de afán lo hice en manojo igual tomó el sabor característico. Normalmente se usan papa Sabanera, pastusa y criolla pero desde siempre solo usamos la pastusa y la criolla y adicional la yuca.El truco para que espese mejor es hacerlo con calma en fuego medio bajo todo el tiempo..
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.