Ingredients with Measurements:
- 1 lb. chorizo sausage, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 lb. Yukon gold potatoes, peeled and cubed
- 1 lb. sweet potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup water
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 ears of corn, kernels removed
- 1 cup cooked white rice
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, cook the chorizo over medium heat until browned and crispy. Remove the chorizo from the pot and set aside.
2. In the same pot, add the onion and garlic and cook until softened, about 5 minutes.
3. Add the Yukon gold potatoes, sweet potatoes, chicken broth, water, cumin, oregano, smoked paprika, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the corn kernels and cooked white rice to the pot and simmer for an additional 10 minutes.
5. Serve the ajiaco in bowls, topped with the cooked chorizo, sliced avocado, chopped cilantro, and lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 25g
- Carbohydrates: 38g
- Protein: 20g
Substitutions for ingredients:
- Pork or beef sausage can be substituted for chorizo.
- Red potatoes can be substituted for Yukon gold potatoes.
- Brown rice can be substituted for white rice.
Variations:
- Add diced tomatoes to the pot for a more tomato-based soup.
- Add diced carrots and celery to the pot for more vegetables.
- Add a can of black beans to the pot for added protein.
Tips and tricks:
- Use a slotted spoon to remove the cooked chorizo from the pot to keep it crispy.
- To make this recipe vegetarian, omit the chorizo and use vegetable broth instead of chicken broth.
Storage instructions:
- Store leftover ajiaco in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ajiaco in a pot over medium heat until heated through.
Presentation ideas:
- Serve the ajiaco in colorful bowls to make it visually appealing.
Garnishes:
- Top the ajiaco with sliced avocado, chopped cilantro, and lime wedges.
Pairings:
- Serve the ajiaco with warm tortillas or crusty bread.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the chorizo thoroughly to prevent any foodborne illnesses.
Food history:
- Ajiaco is a traditional soup from Colombia that is typically made with chicken, potatoes, corn, and capers.
Flavor profiles:
- This ajiaco has a smoky and spicy flavor from the chorizo and smoked paprika, and a creamy texture from the avocado.
Serving suggestions:
- Serve the ajiaco as a main course for lunch or dinner.
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Region: Mexican