AJIACO DE FIESTAS PATRIAS. Comida que te llena de energía para seguir | Álvaro Barrientos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Start by preparing the leftover grilled beef (asado) and longaniza.

Gather all ingredients and have them ready before starting.

Chop the onions into thin slices.

In a large pot, heat vegetable oil over medium heat.

Add chopped garlic, parsley, bay leaves, oregano, cumin, and a teaspoon of aji de color to the pot.

Add approximately half a teaspoon of salt and mix well.

Cook the onions for about 10 minutes until they become tender and aromatic.

Peel and slice the carrots into half-moons.

Wash and slice the colored bell peppers into thin strips.

Wash the tomatoes and either dice them or grate them.

After about 8 minutes, if the onions are sticking, add a splash of white wine to deglaze the pot.

Chop celery and add both the leaves and stalks to the pot.

Cut the longaniza into half-centimeter discs and add to the pot.

Cut the grilled beef into bite-sized pieces and add to the pot.

Mix everything well in the pot.

Wash and peel the potatoes, then cut them into wedges and keep them in cold water to prevent oxidation.

Add the potatoes to the pot and cover with boiling water, ensuring not to overfill.

Simmer for 35 to 40 minutes, avoiding a rapid boil to prevent evaporation.

After 40 minutes, check the potatoes; they should be very tender and may start to break apart.

Add three eggs to the pot, incorporating them gently without whisking.

Allow the eggs to cook through in the hot broth, stirring gently to mix them in.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary