Ajiaco Chileno Recipe
Ajiaco Chileno is a traditional Chilean soup made with beef, potatoes, and flavorful spices, perfect for a warming meal. The rich broth and tender ingredients, combined with a poached egg and garnished with parsley and merkén, make this a hearty dish that can be enjoyed year-round.
Ingredients
| Ingredient | Amount |
|---|---|
| Beef strips (grilled or leftover) | 300 grams or more |
| Cooking oil | 2 tablespoons |
| Large onion (or 2 medium onions) | 1 |
| Medium potatoes | 4 |
| Garlic cloves | 2 |
| Red bell pepper (small piece) | 1 |
| Oregano | ½ teaspoon |
| Salt | To taste |
| Ground pepper | To taste |
| Merkén (smoked chili pepper) | To taste |
| Ají color (paprika) | To taste |
| Eggs | 1 per person |
| Fresh parsley (chopped) | 2 tablespoons |
| Beef broth (or water) | 1 liter |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by cutting the beef into strips, and slice the potatoes into thin, julienne-style strips. Set both aside for later use. |
| 2 | Peel and slice the onion into thin half-moons. In a large pot, heat the oil over medium heat and sauté the onion for a few minutes until it becomes translucent. Add the minced garlic and red bell pepper, continuing to cook for an additional minute. |
| 3 | Add the beef strips into the pot and season with salt, pepper, oregano, merkén, and ají color. Stir everything together so the flavors meld. Then, add the sliced potatoes. Pour in the beef broth (or water if preferred) and bring the mixture to a boil. |
| 4 | Lower the heat and let the soup simmer for about 20 minutes or until the potatoes are tender, stirring occasionally to ensure the flavors combine. |
| 5 | While the soup simmers, you can prepare the eggs. You can poach the eggs directly in the soup or, if you prefer, cook them separately by boiling them for 10 minutes. |
| 6 | To serve, ladle the soup into bowls. You can place the poached or boiled egg on top of each serving, or stir it into the soup at the end. Garnish with freshly chopped parsley and a pinch of merkén for an extra touch of flavor. Serve hot and enjoy! |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 kcal |
| Protein | 25 grams |
| Fat | 12 grams |
| Carbohydrates | 30 grams |
| Fiber | 5 grams |
| Sodium | 600 mg |
Tips for Success:
- Choosing the Beef: Ajiaco chileno traditionally uses leftover grilled beef, but you can use any cooked beef you have on hand. If you prefer a fresh cut, sear it before adding to the soup for a deeper flavor.
- Cooking the Potatoes: Slicing the potatoes into thin strips allows them to cook quickly and absorb the broth’s rich flavors. If you prefer a heartier texture, you can cut them into larger pieces.
- Optional Additions: Feel free to add other vegetables like carrots or green beans for extra nutrients. Adjust the spice level by adding more or less merkén based on your preference.
- Poaching the Eggs: Poaching the eggs directly in the soup gives the broth a richer flavor, but boiling them separately allows you more control over the consistency.
Enjoy this comforting and flavorful Ajiaco Chileno with a side of crusty bread for a complete meal!
