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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 elements that exist around you effortlessly, you may make it in simple actions. You may make it for family or friends events, and it could be shown at many formal occasions perhaps. I am certain you will see lots of people who just like the Ajiaco Santafereño (english) dishes which you make.

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

Ingredients requirements of Ajiaco Santafereño (english):

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

Ajiaco Santafereño (english) instructions:

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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