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Ajiaco Santafereño (english) cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you quickly, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Ajiaco Santafereño (english) dishes you make.

Alright, don’t linger, let’s approach this ajiaco santafereño (english) formula with 17 elements which are surely easy to have, and we have to process them at the very least through 11 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients for Ajiaco Santafereño (english):

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

Ajiaco Santafereño (english) step by 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
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!

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