Chilean ajiaco is a delicious and traditional soup that evokes the flavors of Chilean cuisine. In this recipe, a slightly stylized version of this classic dish is presented, perfect for enjoying on any occasion.
This is a traditional dish known for its exquisite flavor and texture.
This recipe, a modernized version of the classic, has become an emblematic dish of Chilean gastronomy.
Chilean Ajiaco
Ingredients
400 grams of Beef steak
20 milliliters of Olive oil
2 Garlic cloves
300 grams of Sliced onion
100 grams of Julienne-cut carrot
50 grams of Julienne red bell pepper
700 grams of Peeled potatoes, cut into chunks
3 liters of Beef broth
6 Eggs
Finely chopped cilantro
Merquén
Cooking salt
Aji de color (chili pepper paste)
Ground cumin
Dried oregano
Bay leaves
Preparation
Step 1 : Shred the beef steak and set aside.
Step 2 : Sauté the onion with the garlic in olive oil.
Step 3 : Add the red pepper and carrot. Season with salt, aji de color, cumin, oregano, and bay leaves. Incorporate the chopped potatoes and sauté for a few minutes.
Step 4 : Add the beef along with the sautéed vegetables and potatoes. Pour in the beef broth and cook over low heat for 20 minutes.
Step 5 : Before serving, heat part of the broth in a low saucepan and poach the eggs one at a time, making sure not to boil to prevent breaking them.
Step 6 : Place the vegetables and shredded meat at the bottom of the plate, then gently add the poached eggs on top, and cover everything with the hot broth.
Step 7 : Sprinkle with cilantro and merquén.
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