Ajiaco Santafereño.🥣

                                           Ajiaco Santafereño 🥣

It is defined as an aboriginal dish, it has as its base the cob, the three potatoes and the guasca, all kitchen elements typical of the Andean region and specifically of the department of Cundinamarca.

The ajiaco has always had several ways to prepare in the year of 1923 it is spoken of the preparation of the ajiaco with chili and drowned, in 1937 as a potato soup with some meat, in 1950 it was prepared with peas, pork or with chicken.

The recipe that we know today for ajiaco appears in the book of La Minuta del Buen Comer by Fenita de Hollman where it is prepared as follows: Four liters of good broth are made in which the chicken is cooked, when the broth is boiling, it is They put four pounds of paramuna potato cut into thick slices (without washing them) and two pounds of creole potato, let it boil until it thickens, add the frayed chicken, the capers and before serving three tablespoons of cream.

Wash your hands very well before cooking!

Cut the ears into large pieces and put them in a saucepan over high heat with two liters of water. Peel the savanna potatoes and cut them into cubes to cook together with the ears.

Peel the pastusa potatoes and cut them into thick slices to introduce them to the pot, meanwhile remove the skin from the breasts and cook them with the previous mixture.

Link of the recipe

Peel the creole potatoes and cut them into slices too, add them almost at the end of cooking and they cook very quickly and can be undone.

When the chicken is cooked, remove it from the pot and shred it. Lower the temperature to medium heat so that the content thickens and immediately add the chicken, salt to taste and guascas in bunches again.