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Ajiaco Santafereño (english)
Ajiaco Santafereño (english)

Before you jump to Ajiaco Santafereño (english) recipe, you may want to read this short interesting healthy tips about Strength Boosting Treats.

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We hope you got benefit from reading it, now let’s go back to ajiaco santafereño (english) recipe. You can cook ajiaco santafereño (english) using 17 ingredients and 11 steps. Here is how you cook it.

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

AJIACO SANTAFEREÑO Click here for English version. El ajiaco santafereño o ajiaco bogotano o simplemente ajiaco con pollo es, junto con el sancocho, una de las sopas más típicas de Colombia y podemos encontrarlo en cualquier ciudad del país. Imagen de referencia: redvida.ning.com Este plato de origen Santafereo, es muy frecuentado en Colombia y se ha convertido en un cono imprescindible de. 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. Yo la verdad no soy muy experta en cocciones criollas, pero hice mi mejor esfuerzo, busqué una de mis sopas favoritas y me dí a la empresa de preparar mi primer ajiaco.

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