Ajiaco is a powerful broth, and at the same time it is a dish that has a share of ingenuity, since it is prepared with everything that is left over after an important barbecue.
And it is that if a barbecue ended at dawn we know that the next day, to revitalize the guests, there is nothing better than a good Chilean ajiaco with a spicy tone.
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In addition, ajiaco is a beautiful way to take full advantage of the investment and, incidentally, create a family dish that brings us together with the flavor and love that this preparation requires.
HOME RECIPE: Chilean Ajiaco
Ingredients
300 grams of roast beef, and it can be a little more, depending on your preference
2 large tablespoons of oil
2 medium onions
Merken
1 small piece of red bell pepper
2 whole garlic
4-5 medium potatoes
1 egg per person
2 tablespoons chopped parsley
1/2 teaspoon oregano
chili color
1 liter of meat broth
Salt and pepper
Preparation
The first thing we have to do is cut the pieces of meat into strips and julienne the potatoes
Later, we cut the onion into feathers and fry in a large pot for a few minutes.
Then add the sliced garlic and paprika.
Next, the meat and the other seasonings are added: salt, pepper, oregano, colored chili and the merkén.
Later the potatoes are thrown and finally cover everything with the meat broth or hot water.
Everything is cooked for about 20 minutes.
BESIDES:
You have to cook or poach the egg for 10 minutes in boiled water.
AND SERVE…
Once the minutes of cooking have passed, the preparation is served in a deep dish and the egg is placed at the beginning.
Then the broth and rest of ingredients. Place chopped parsley and merkén (optional) on top.