Ajiaco con Carne (Bogotá Chicken-Beef Potato Soup) 🍲

Método

1. 1

   Put chicken, beef, corn cobs and carrots in the pot with water. Simmer 40 minutes, skimming; the cobs are the broth's sugar — fish them out after and discard.

2. 2

   Add the all-purpose and floury potatoes and the guascas. Cook 20 minutes, then add the papa criolla — the fragile yellow ones go last so they crumble at the end, not into the water. If you cannot find criollas, substitute a third of the floury potatoes and cut them small.

3. 3

   Continue 15–20 minutes until the criolla begins dissolving and thickening the broth to a saucy body. Stir in corn kernels, cook 5 minutes more. Season saltily — the cream and capers dilute it.

4. 4

   Pull the chicken, debone and shred; leave everything else whole in the pot. The soup should be spoon-thick with three kinds of potato visible.

5. 5

   Serve each bowl with a white ribbon of cream, a green slice of avocado and a scatter of capers on top. Colombians mix it at the table — the toppings are part of the dish, not garnish.