Ajiaco ne na musamman Colombian tasa, musamman ƙaunataccen a birnin Bogota. Abincin miya ne da aka yi tare da dankali da masara a kan cob. Ƙananan rawaya Andean dankali da ake kira papas criollas su ne muhimmin sashi - sun rushe kuma suna ɗaukar miyan kamar yadda yake dafa. Yana da babban menu don dare mai sanyi, duk a tukunya daya. Yi aiki tare da gurasar artisan da ruwan inabi Albarino.
Ajiaco yana cike da tsire-tsire na Colombia da ake kira guascas kuma anyi amfani da ita da nau'i na avocado, capers , da m kirim mai tsami.
Cubans suna yin jigon ajiaco wanda ya hada da naman sa, naman alade, kaza, da kayan lambu, kuma a cikin Peru, wannan tasa ne mai gefen gefen dankali, tafarnuwa, chilies, da ganye.
Kuna iya samun kullun bugun kwayoyi da kuma guascas gishiri a kasuwanni na Latin - suna da daraja neman idan kun yanke shawarar yin wannan tasa.
Abin da Kayi Bukatar
- Kaji da dankali Stew:
- 2 ƙirjin kaji mai yawa, kashi-in da fata akan (kimanin 1 1/2 fam)
- 1 manyan albasa rawaya (kusan yankakken)
- 5 cloves tafarnuwa (kusan yankakken)
- 1 tablespoon m gishiri
- 1 tablespoon freshly ƙasa barkono
- 2 gurasar man zaitun
- 4 kofuna waɗanda abincin kaza
- 1 1/2 fam haɗin gurasa mai dankali (ja, Yukon zinariya, da russets), ya daɗe kuma a yanka a cikin chunks.
- 2 zuwa 3 hatsi sabo (yanke ƙugiya a cikin kwakwalwa) ko 1 1/2 kofuna na karnels na masararre
- 1 bunch cilantro, tare da mai tushe (wanke da kyau da kuma daura tare da igiya)
- 1 bunch kore albasa (wanke da kuma daura tare da igiya)
- 2 guascas gishiri na tablespoons
- Toppings:
- 2
- avocados (pitted, peeled da thinly sliced)
- 1/2 kofin Crema Mexicana, kirim mai tsami ko tsirrai
- 1/2 kofin yankakken
- cilantro ganye
- 2 tablespoons drained capers (yankakken)
Yadda za a yi shi
- Sanya kajin a gilashin ko yumbu. Top tare da albasa, tafarnuwa, gishiri, da barkono.
- Rufe da kuma shayarwa don 8 zuwa 24 hours.
- Gasa man zaitun a cikin tukunya mai tsabta 4-quart a cikin matsakaici-zafi.
- Ƙara kajin tare da raƙuman ruwa da launin ruwan kasa kowace gefe, kimanin minti 6.
- Zuba a cikin samfurin kuma tada zafi zuwa sama.
- Lokacin da cakuda ya bugu, ƙananan zafi zuwa matsakaici-low, sa'an nan kuma rufe da simmer. Cook har sai kajin yana da taushi, kimanin minti 30.
- Canja kajin zuwa tasa, ajiye ruwa a cikin tukunya.
- A lokacin da sanyi ya isa ya rike, cire fata daga kaza da kuma zubar. Yanke ko hawaye ƙirjin kaza a cikin tsummoki-ƙananan ƙwayoyi kuma zubar da kasusuwa.
- Sanya dankali a cikin tukunya tare da cinye kayan dafa abinci na ruwa da kuma juya zafi zuwa matsakaici. Rufe kuma dafa don kimanin minti 5.
- Ƙara masara, cilantro, albasarta kore da guascas.
- Simmer, an rufe shi, na minti 20, ko kuma sai dankali ne mai taushi amma ba a cike shi ba.
- Cire cilantro da kore albasarta da kuma mayar da kaza zuwa tukunya.
- Sauke 'yan mintoci kaɗan har sai an warke kajin.
- Sanya miya a cikin ɗakunan mutum sannan kuma sanya matuka a kan teburin da za a wuce.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 498 |
| Total Fat | 27 g |
| Fat Fat | 7 g |
| Fat maras nauyi | 13 g |
| Cholesterol | 80 MG |
| Sodium | 1,254 MG |
| Carbohydrates | 37 g |
| Fiber na abinci | 8 g |
| Protein | 31 g |