Ajiaco de carne or beef stew Peruvian style

SouthAmerica January 28, 2019March 3, 2021 Ajiaco de carne, beef stew, flavors of South America, James M. Wise, peruvian recipes, recipe of the month, recipes, south america, South America flavors, south america recipes, southamericatotheworld, southamericatotheworld.com, Yanira K. Wise

Ajiaco is a traditional soup or stew that is widespread throughout South America’s Andean countries. The name is derived from the Spanish word for chili pepper- “aji.” Bolivian ajiaco consistency is more soupy. Brazil has many varieties of ajiaco that are like stew. Colombia has an ajiaco version made with chicken and doesn’t include hot peppers as in Peru. While many countries prepare this dish in many ways the one ingredient that is indispensable for an ajiaco is potatoes. The ajiaco could be made of one kind of potato or many, there is no scarcity in varieties of potatoes in the Andes, which is the original source of the potato. Ajiaco that is made by using only potatoes is called ajiaco de papas. The dish can be made with beef, chicken, or fish.

The recipe we present uses beef prepared in the Peruvian style, using Ristra peppers and russet potatoes. This dish is perfect for cold winter days. We are fond of this recipe because it was originated in the Andes, traditionally only consisting of potatoes, but we are adding beef to this stew-like dish. In Peru we use Aji Panca and Aji amarillo, two kinds of pepper not available in the USA. To substitute these two ingredients we are using Chile de Ristra instead of the Aji Panca and Turmeric instead of aji amarillo. The ajiaco is always prepared with cream, but if you don’t like dairy this step could be optional. The red sauce could be used in many other dishes, so do not discard any leftovers. I am using only 4 tablespoons of red sauce, but if you like this dish hot you can always add more. Taste before adding or cutting down the amount used because it all depends on how hot the peppers are.

Serves 4

For the red pepper sauce

Ingredients:

First soak 4 dry Chile de Ristra in hot boiling water to reconstitute. Let cool down, and save the water.

4 dry Chile de Ristra peppers reconstituted and the saved Chili water

½ medium-sized yellow onion, chopped

2 garlic cloves

salt and pepper

Preparation:

In a blender put the reconstituted seeded Ristra peppers, the onion, garlic, and the some of the saved water to start blending. Add more water until reaching the right consistency of a thick sauce. Season with salt, and pepper; if you prefer you can use plain water.

For the Ajiaco

Ingredients:

1 steak, beef loin top sirloin, cut into one-inch cubes. Season with a small amount of salt, pepper, and cumin powder.

4 medium-sized russet potatoes, coarsely chopped

1 11oz. can of fiesta corn mix

1 tsp. Turmeric

1 Qt. Chicken stock

Half and half cream (1 pint) or regular milk (optional)

olive oil

beef bouillon optional (be aware of how much sodium the chicken stock contains)

Salt and pepper only if needed

Jalapeño peppers cut into rounds to use as a garnish

Preparation:

In a casserole dish add olive oil and heat at medium-high; add the seasoned beef chunks and brown them on all sides. Remove from pan. In the same casserole dish add more olive oil if needed, and pour 4 tablespoons of the red sauce along with the turmeric then cook for about 2 minutes. The sauce will become fragrant. Pour in some of the chicken stock, bring back the beef chunks, add the remaining chicken stock then bring to a boil. Incorporate the potatoes, bring it to a boil and simmer for 20 minutes. Add beef bouillon if using, the corn fiesta mix, and bring to a boil. Cook for 10 more minutes or until the meat and the potatoes are fully cooked. Taste and add some salt and pepper if needed, otherwise add a good splash of cream according to your liking or omit the dairy altogether.

Serve immediately and garnish with some jalapeño pepper rounds.

Enjoy!