AJIACO DE OLLUCO | COMIDA PERUANA

olluco

💰Cheaper: potatoes

Potatoes are more commonly available and less expensive.

aji amarillo

💰Cheaper: bell peppers

Bell peppers can provide a similar color and sweetness.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a healthier protein alternative, while beans are a cost-effective option.

hard-boiled eggs

💰Cheaper: tofu

Tofu can be used as a protein alternative.

Clean the ollucos by scraping off imperfections with a knife.

Peel and prepare 500g of ollucos and 500g of potatoes, using yellow potatoes if desired.

Boil the ollucos and potatoes in water without salt until cooked.

Prepare a mixture of chopped parsley and huacatay (a Peruvian herb).

In a bowl, set aside the water from boiling the ollucos for later use.

Once the ollucos and potatoes are cooked, press them lightly with a fork or a potato masher, leaving some chunks.

Heat a clay pot or any suitable pot over medium heat and add approximately 2 tablespoons of oil.

Once the oil is hot, add the diced onion and sauté until golden brown.

Add the garlic paste and sauté for a few seconds, stirring continuously to avoid burning.

Stir in 1/2 tablespoon of ají panca and mix well, allowing it to fry for a few seconds.

Add 3 tablespoons of ají amarillo and continue to fry, stirring frequently.

Season with salt, pepper, cumin, and oregano, adjusting to taste.

Pour in a little of the chicken broth and mix well, allowing the mixture to cook.

Gradually add the water from the boiled ollucos and potatoes, adjusting the amount based on the desired consistency.

Combine the pressed ollucos and potatoes into the pot, mixing well with the sauce.

Add evaporated milk and stir to combine, letting it cook for a few minutes.

Incorporate the cheeses, allowing them to melt into the mixture.

Serve hot, garnished with additional cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens