Recipe of Any-night-of-the-week Ajiaco Santafereño (english)

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The ingredients needed to make Ajiaco Santafereño (english):

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

Cocinar los pollos en agua con sal. If anyone has a recipe in english for ajiaco santafereño I would appreciate getting it! Want to stay up to date with this post? Ajiaco santafereño. by JESSICA LORENA FRANCO RODRIGUEZ.

Steps to make Ajiaco Santafereño (english):

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!

Want to stay up to date with this post? Ajiaco santafereño. by JESSICA LORENA FRANCO RODRIGUEZ. In a large pot add the water, potatoes, chicken pieces, and the ajiaco mix. El ajiaco se sigue cocinando y se le agrega agua, hasta lograr el espeso deseado; no debe ser muy líquido ni espeso. Translations of the word SANTAFEREÑO from english to spanish:.forget to ask the traditional Menu of la casona ajiaco santafereño, photos, prices, delivery, discounts, phone of la casona ajiaco.

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