Cilantro ajiaco is a magnificent Chilean appetizer that's quite tasty, accompanied by vegetables, meats, and a poached egg. To impress your guests at home, it's elegant to serve it with a glass of Chilean Merlot wine.
This is a traditional recipe that reflects the culinary and cultural richness of the country.
Its origins date back to ancient times, where local herbs and spices were combined with fresh regional ingredients.
Cilantro Ajiaco
Ingredients
500 grams of Beef steak
4 tablespoons of Olive oil
4 Garlic cloves
300 grams of Onion sliced thinly
1 Julienned carrot
1 Julienned red bell pepper
4 Peeled potatoes cut into cubes
3 liters of Beef broth
6 Whole eggs
Finely chopped cilantro
Merquén
1 pinch of Salt
Aji de color
Ground cumin
Dried oregano
Bay leaves
1 pinch of Pepper
Preparation
Step 1 : First, shred the grilled beef and set aside.
Step 2 : Next, sauté the onion with the garlic in olive oil. Add the bell pepper and carrot.
Step 3 : Season with salt, aji de color, cumin, oregano, and bay leaves.
Step 4 : Then, add the chopped potatoes and sauté for a few minutes.
Step 5 : Add the beef along with the vegetables and potatoes. Pour in the beef broth and cook over medium heat for 25 minutes.
Step 6 : Before serving, heat part of the broth in a shallow pot and gently poach one egg at a time, making sure it doesn't boil to prevent breaking the yolk.
Step 7 : Place the vegetables and shredded meat at the bottom of the plate, then top with the poached egg.
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