This Chilean ajiaco recipe is a classic “day after” dish, often made with the leftover meat from the previous day’s barbecue, typically enjoyed during Fiestas Patrias or year-end celebrations. It’s perfect for warming up and comforting the body.
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How to make Chilean Ajiaco?
Chilean ajiaco is one of those dishes that tastes even better reheated after resting for a few hours or the next day. It’s made with potatoes, carrots, onions, oregano, and cumin.
Nutritional facts
Each serving of ajiaco contains approximately 300 kcal, 15 g of protein, 15 g of total fat (5 g of saturated fat), 40 mg of cholesterol, 25 g of carbohydrates, 5 g of sugars, and 800 mg of sodium.
Traditional Chilean Ajiaco recipe
Preparation: 30 minutes
Cooking: 45 minutes
Servings: 6 people
Ingredients
- 2 liters of beef broth
- 500 g of beef chuck
- 6 potatoes, sliced
- 2 onions, sliced
- 2 carrots, sliced
- 2 tablespoons of oil
- 1 bell pepper, julienned
- 1 teaspoon of paprika
- Oregano
- Cumin
- Cilantro
- Oil
- Salt
- Pepper
Preparation
- Add the oil to a large pot and heat over medium heat. Add the beef and increase the heat to cook for about 5 minutes or until well browned.
- Add the sliced onions, sliced carrots, and chopped bell pepper. Cook over medium heat for 5 minutes, stirring constantly with a wooden spoon.
- Reduce the heat, add the sliced potatoes, 1 teaspoon of paprika, and mix everything well. Season with salt, pepper, oregano, and cumin to taste, and integrate all the ingredients.
- Add the beef or vegetable broth, stir to combine, and adjust seasoning if necessary. Cook over medium heat until it boils, then reduce the heat and simmer for 20 to 30 minutes or until the potatoes are thoroughly cooked and tender.
- Serve the ajiaco immediately, hot, and garnish each plate with chopped fresh cilantro or parsley.
Chicken Ajiaco
Chicken ajiaco substitutes the traditional beef with shredded chicken breast and uses chicken broth instead of beef broth, resulting in an equally delicious and comforting dish.
History of Ajiaco
Ajiaco is a dish with various regional variations and shares the same name in several Latin American countries. It is widely believed that the term was used to describe dishes that prominently featured chili peppers as a key ingredient.
Did you know?
The term “ajiaco” is considered a generic name that was already used in pre-Hispanic times to describe different soups and stews, with versions existing in Peru, Colombia, Mexico, and Cuba.
