How to Prepare Tasty Ajiaco Santafereño (english)

Ajiaco Santafereño (english). Ajiaco (Spanish pronunciation: ) is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb Galinsoga parviflora, known locally as guasca or guascas.

One of my favorite Colombian dishes is Ajiaco Santafereño, also known as Ajiaco Bogotano. As you can tell, the soup is named after the country's capital, Santa Fe de Bogota. Although it's originally from Bogota, you can find it served throughout the country. You can cook Ajiaco Santafereño (english) using 17 ingredients and 11 steps. Here is how you cook that.

Ingredients of Ajiaco Santafereño (english)

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

Click aquí para versión en español. 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 is a Colombian potato soup with distinct regional recipes.

Ajiaco Santafereño (english) step by step

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!.

Ajiaco santafereño is named after Santa Fé de Bogotá (the former name of Bogotá) capital of Colombia, where it is a cultural mainstay. It typically contains pieces of chicken, large chunks of corn on the cob, two or three kinds of native potatoes (tiny papas criollas that fall apart and thicken the soup, and give the soup. Ajiaco santafereño is named after Santa Fé de Bogotá (the former name of Bogotá) capital of Colombia, where it is a cultural mainstay. It typically contains pieces of chicken, large chunks of corn on the cob, two or three kinds of native potatoes (tiny papas criollas that fall apart and thicken the soup, and give the soup its characteristic. The creole ajiaco is a super delicious dish that all Cuban used to prepare every time we have the chance.

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