Soups & creams
Chilean Ajiaco
Restorative broth made with leftover roast beef, julienned potatoes and egg.
Gluten-free
Ingredients
- 300 g leftover roasted beef (or steak), in strips
- 4 potatoes, thick julienne
- 2 onions, sliced
- 2 garlic cloves
- 1 tablespoon ají de color (paprika)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 3 tablespoons oil
- 1.2 liters beef broth
- 4 eggs
- Salt, pepper and chopped cilantro
Step-by-step
Using a different robot? Switch it here:
- Put the garlic and onion in the mixing bowl, chop 4 sec/speed 4 and sauté with the oil 7 min/120°C/spoon speed.
- Add the ají de color, cumin and oregano and sauté 1 min/100°C/spoon speed.
- Add the beef strips and sauté 3 min/Varoma/reverse/spoon speed.
- Add the broth and potatoes, salt and pepper and set 20 min/100°C/reverse/spoon speed.
- Crack the eggs through the lid opening and poach 6 min/90°C/without stirring.
- Serve with one egg per plate and plenty of cilantro.
Tips
- Ajiaco was born to use up leftover roast from the day before; use already-cooked meat.
- A splash of pebre or chili adds the typical spicy touch.
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