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Ajiaco Santafereño (english) Recipe

Ajiaco Santafereño (english) Recipe
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Cooking Time : 3 minutes
Serving : 4
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Prepare the ingredients before making Ajiaco Santafereño (english) in your home. Then, follow these steps below to serve Ajiaco Santafereño (english) for your family or friends.

Ingredients: Ajiaco Santafereño (english)

  • Meat
  • 400 grams Meat bones
  • 300 grams chicken breasts or legs without skin
  • 300 grams Corncob
  • Small ingredients
  • 1 tsp pepper
  • 130 grams Ground saffron
  • 1 onion, chopped
  • 1 small bunch coriander leaves, chopped
  • 3 tsp salt
  • 5 tbsp dry Guascas (galinsoga), crush a little with fingers
  • 1 cup salt/lake capers, rinsed
  • 1 cup (ab. 1 dl) sour cream (crème fraîche/crème double/sauerrahm)
  • Potatoes
  • 500 grams mealy potatoes, small pieces
  • 350 grams Red-skinned potatoes, rather waxy variety, in bite-sized pieces
  • 350 grams yellow/white potatoes, rather waxy variety, in bite-sized pieces

How to Make Ajiaco Santafereño (english)

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Ajiaco Santafereño (english) in your home by yourself.

    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
  • Step 2
  • Leave flowing the beef broth through a sieve into a clean pot, discard bones, set aside broth and corn
  • Step 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
  • Step 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.
  • Step 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.
  • Step 6
  • Pour in 5dl water the chopped boiling potatoes, bring them to a boil, lid very opened and simmer for 1long hour
  • Step 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.
  • Step 8
  • Enter the boiled potatoes and the Guascas in the broth and simmer for 20 min.
  • Step 9
  • Add the chicken and corncobs, simmer again for 10 min (or until potatoes are cooked). Season to taste with salt.
  • Step 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.
  • Step 11
  • Enjoy your soup!
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