Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, ajiaco santafereño (english). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Ajiaco Santafereño (english) is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Ajiaco Santafereño (english) is something that I have loved my entire life.
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. Ajiaco Santafereño (english) English: This is a soupe made from different kinds of potatoes and corn, beef bones and chicken meat, guascas (galinsoga) and saffrons.
To begin with this particular recipe, we must first prepare a few ingredients. You can have ajiaco santafereño (english) using 17 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Ajiaco Santafereño (english):
- Get Meat
- Take 400 grams Meat bones
- Get 300 grams chicken breasts or legs without skin
- Get 300 grams Corncob
- Get Small ingredients
- Prepare 1 tsp pepper
- Take 130 grams Ground saffron
- Get 1 onion, chopped
- Make ready 1 small bunch coriander leaves, chopped
- Take 3 tsp salt
- Take 5 tbsp dry Guascas (galinsoga), crush a little with fingers
- Prepare 1 cup salt/lake capers, rinsed
- Get 1 cup (ab. 1 dl) sour cream (crème fraîche/crème double/sauerrahm)
- Make ready Potatoes
- Get 500 grams mealy potatoes, small pieces
- Get 350 grams Red-skinned potatoes, rather waxy variety, in bite-sized pieces
- Take 350 grams yellow/white potatoes, rather waxy variety, in bite-sized pieces
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. Initially it was a soup of indigenous origin to which foreign ingredients were added. Today, a good ajiaco santafereño is prepared with chicken, tender corn and three kinds of potatoes: the criolla that dissolves, the pastusa that gives it consistency and the paramuna or sabanera that must remain whole.
Steps to make Ajiaco Santafereño (english):
- 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
- Leave flowing the beef broth through a sieve into a clean pot, discard bones, set aside broth and corn
- 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
- 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.
- 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.
- Pour in 5dl water the chopped boiling potatoes, bring them to a boil, lid very opened and simmer for 1long hour
- 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.
- Enter the boiled potatoes and the Guascas in the broth and simmer for 20 min.
- Add the chicken and corncobs, simmer again for 10 min (or until potatoes are cooked). Season to taste with salt.
- 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.
- Enjoy your soup!
Harry Soo Recommended for you 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. Language: English Location: United States Restricted Mode: Off History Help Each region of Colombia has it own specialties and characteristic dishes. For example, in the capital of the country Bogotá; Ajiaco is a very popular dish.
So that’s going to wrap it up for this special food ajiaco santafereño (english) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
