Receta de Ajiaco chileno

Receta de Ajiaco chileno

Ayer preparamos un asado, ¿Qué puedo hacer ahora con la carne que me sobró? Un sándwich, un picoteo o mejor aún, ¡un exquisito ajiaco!

El ajiaco es un plato típico de la cocina chilena y se disfruta mucho en las fiestas patrias o comidas familiares de fin de semana.

Este caldo chileno es un plato fácil, rápido y que de seguro dejará contento a todos tus invitados. Además es muy reponedor luego de un día de fiestas o trasnoche.

Como decíamos al principio, generalmente se prepara luego con la carne sobrante luego de un asado, pero si no es tu caso, puedes preparar tu carne directamente para este plato.

¿Quieres aprender cómo preparar un ajiaco chileno? Aquí te lo enseñamos.

Receta paso a paso del Ajiaco chileno

3 de 26 votos
Categoría: platos principalesCocina: chilenaDificultad: difícil
Porciones

6

platos
Tiempo de preparación

1

hour 
Calorías

800

kcal

Aprende paso a paso cómo preparar un exquisito ajiaco chileno. ¡Receta original con fotos y videos!

Ingredientes

  • tapabarriga de novillo u otro corte de carne asada a la parrilla

  • 1 cucharada de aceite

  • ½ unidad de zanahoria picada en tiras

  • 3 papass medianas peladas y cortadas en gajos

  • 2 dientes de ajo picado

  • 1 cucharada de pimiento rojo picado en tiras

  • Sal

  • Orégano

  • Ají color

  • 2 litros de caldo de carne o agua

  • 3 huevos de gallina

Instrucciones

  • Calentar en una olla el aceite y agregar la carne asada (picada en bastones) y el ajo.
  • Agregar a la misma olla la cebolla, la zanahoria y el pimentón.
  • Sudar todo por un par de minutos mientras vamos condimentando con sal a gusto.
  • Agregar a la olla el ají de color y el orégano.
  • Agregar las papas y el caldo hasta cubrir todos los ingredientes.
  • Cocinar con la olla tapada durante 15 minutos (hasta que las papas estén cocidas)
  • Rectificar la sazón y pochar los huevos en el mismo caldo pero con el punto de ebullición muy suave para que no se rompan los huevos.
  • Servir caliente en un plato hondo con un huevo pochado en su interior.

Video

Notas

  • Se recomienda poner de a un huevo en la olla hasta y esperar que esté pochado antes de poner el siguiente huevo.
  • Una vez servido, se puede espolvorear con perejil picado o merquén para dar más sabor.

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