Ajiaco Santafereño (english)

Name: Ajiaco Santafereño (english)
Total time: 12000 s
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Meat bones; 300 grams chicken breasts or legs without skin; 300 grams Corncob; 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); 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

Juan Mago @juancsb

English:
This is a soupe made from different kinds of potatoes and corn, beef bones and chicken meat, guascas (galinsoga) and saffrons.
The Ajiaco, is regarded as a national dish, and his most famous version come from Santafé de Bogotá, the actual colombian capital with more than

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Ingredients

3 hours 20 mins

4 servings

Meat
400 gramsMeat bones
300 gramschicken breasts or legs without skin
300 gramsCorncob
Small ingredients
1 tsppepper
130 gramsGround saffron
1onion, chopped
1 smallbunch coriander leaves, chopped
3 tspsalt
5 tbspdry Guascas (galinsoga), crush a little with fingers
1 cupsalt/lake capers, rinsed
1 cup(ab. 1 dl) sour cream (crème fraîche/crème double/sauerrahm)
Potatoes
500 gramsmealy potatoes, small pieces
350 gramsRed-skinned potatoes, rather waxy variety, in bite-sized pieces
350 gramsyellow/white potatoes, rather waxy variety, in bite-sized pieces

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Steps

3 hours 20 mins

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!