The Chilean ajiaco is a delicious traditional dish that is part of Chile’s culinary heritage, ideal for cold days.
This meat and vegetable stew is a clear reflection of Chilean homemade cooking, known for its simple yet deep flavors.
Here, you will learn how to make a Chilean ajiaco, along with other aspects that make this dish one of the most iconic in Chile.
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History of Chilean Ajiaco
In Chile, this dish has its roots in the colonial era when it became popular as a simple preparation that used readily available ingredients.
It began as an ideal meal to revive workers and farmers after long days of labor.
Over time, it also became popular as a remedy to relieve the effects of a night of partying, gaining a reputation as an excellent “hangover cure.”
The Chilean ajiaco is known for its connection to Creole cuisine, characterized by the mix of indigenous ingredients with techniques brought by Spanish colonizers.
The beef, potatoes, onions, and spices such as chili and oregano, key ingredients of Chilean ajiaco, reflect this culinary fusion.
Why is Chilean Ajiaco Popular?
It has gained popularity over the years due to its comforting taste, versatility, and its connection to the country’s culinary traditions.
Here are some reasons why this dish is so beloved in Chile:
1. A Simple and Comforting Recipe
Ajiaco is an ideal dish for any time of year.
Its base of meat, potatoes, and spices provides a warm and nutritious meal, perfect for cold days or as a comforting dish after a long day.
2. A Tradition of Resourcefulness
It’s a dish that makes use of leftover meats, especially from roasts.
This practical trait resonates with the values of many Chilean families, who aim to avoid food waste while enjoying a delicious meal.
3. A Classic “Hangover Cure”
In Chile, it’s famous as a popular remedy for tiredness or the effects of a celebration night.
Its combination of hot broth, meat, and spices is ideal for revitalizing the body and replenishing energy.
4. A Dish That Brings Generations Together
Ajiaco is passed down from generation to generation, strengthening family bonds and traditions.
Typically, each family has its own version, adding a personal touch to this delicious Chilean recipe.
Chilean Ajiaco vs. Colombian Ajiaco
Here, we analyze the main differences and similarities between these two versions of ajiaco:
1. Main Ingredients
Chilean ajiaco is primarily made with beef, potatoes, onions, and spices like oregano, cumin, and chili.
It often includes leftovers from roasts or stews, making it a dish based on resourcefulness.
On the other hand, Colombian ajiaco features potatoes as the star ingredient, especially local varieties such as papa criolla, papa sabanera, and papa pastusa.
Additionally, Colombians add chicken, corn, whole corn on the cob, capers, and a touch of cream to taste. It also includes guascas, a typical herb that gives it a distinctive flavor.
2. Preparation and Consistency
In the Chilean version, the broth is light, emphasizing the flavor of the meat and potatoes with a touch of spices.
The preparation is quick and simple, as it doesn’t require complex ingredients or elaborate techniques.
Meanwhile, Colombian ajiaco has a thicker consistency due to the potatoes breaking down during cooking.
Its preparation takes longer, especially due to the cooking of the chicken, potatoes, and the integration of seasonings like guascas.
3. Accompaniments
It’s worth noting that Chilean ajiaco is usually served on its own as a comforting main dish. However, it can be paired with bread or a touch of chili to enhance the flavor.
In contrast, Colombian ajiaco is served with a cup of white rice, sliced avocado, small capers, and cream. It is also served with whole corn on the cob that is dipped into the broth.
4. Cultural Context
Chilean ajiaco is a typical dish made from leftovers and is associated with quick, practical meals, as well as its reputation as a “hangover cure.”
It’s ideal for family gatherings or as a comforting dish after celebrations.
As for Colombian ajiaco, it is a flagship dish of the Andean region, especially consumed in Bogotá.
Its preparation is more ceremonial and is associated with celebrations and special gatherings. It integrates complex flavors and a gourmet presentation.
Essential Ingredients to Prepare Chilean Ajiaco
Chilean ajiaco is a simple, comforting dish that stands out for utilizing basic and affordable ingredients.
Here are the essential components to prepare this traditional Chilean broth:
Beef (preferably roast leftovers)
It is recommended to use leftover meat from a roast or stew, although fresh cuts such as tenderloin or chuck can also be used.
Potatoes
Potatoes are key to giving the dish its body. You can cut them into thick slices or medium-sized chunks, depending on preference.
Onion
Without a doubt, chopped onions (either in slices or finely chopped) add a touch of sweetness and depth to the broth.
Broth or Water
The base of Chilean ajiaco should be beef broth, preferably made from beef bones to enhance the flavor.
Optional Ingredients
Some recipes include:
- Eggs: boiled and added to the broth for an extra protein boost.
- Carrots: to add a touch of sweetness and color to the dish.
- Green or Red Chili: ideal for those who prefer a spicier ajiaco.
These essential ingredients make Chilean ajiaco a nutritious, simple, and delicious dish, perfect for sharing with family or enjoying on any occasion.
4 Steps to Prepare the Best Chilean Ajiaco
Chilean ajiaco is a simple recipe made in a few steps with basic ingredients. Here’s a detailed guide to preparing this delicious dish:
What you need in your kitchen:
- 500 g of beef (leftover roast or fresh meat)
- 4 medium potatoes
- 1 large onion
- 4 cups of beef broth or water
- 2 tablespoons of oil or lard
- 1 teaspoon of oregano
- 1/2 teaspoon of cumin
- Salt and pepper to taste
- Chili powder or paste (optional)
- Fresh parsley for garnish (optional)
1. Prepare the ingredients
- Beef: If using roast leftovers, cut the meat into thin strips or small pieces. If it’s fresh meat, cook it until tender and then cut it.
- Potatoes: Peel and cut the potatoes into thick slices or medium chunks.
- Onion: Peel and cut the onion into thin slices.
2. Sauté the base
- In a large pot, heat the oil or lard over medium heat.
- Add the onion and sauté until it becomes translucent.
- Add the oregano, cumin, and, if desired, a touch of chili. Stir to combine the flavors.
3. Add the beef, potatoes, vegetables, and broth
- Add the beef to the pot and mix well with the onion and spices. Cook for a few minutes to let the flavors blend.
- Add the potatoes and stir lightly for a few seconds.
- Next, pour the beef broth to cover all the ingredients.
- Bring the mixture to a boil and then reduce the heat to simmer.
4. Cook on low heat
- Cook the ajiaco for about 20-25 minutes until everything is well infused with the flavor of the broth.
- Adjust salt and pepper to taste before removing from heat.
- Once ready, serve the ajiaco hot in deep bowls.
- Garnish with freshly chopped parsley if desired and include the typical Chilean accompaniments.
This ajiaco is perfect as a main dish for cold days or as a comforting meal after an intense day.
3 Tips for Making the Best Chilean Ajiaco
Chilean ajiaco is a comforting dish that can stand out even more if you apply certain tricks during its preparation. Here are three tips to take your recipe to the next level:
1. Use leftover roast beef to intensify the flavor
Traditional Chilean ajiaco is made with leftover beef, especially from roasts. Why? They give the broth a smoky, deep flavor that’s hard to achieve with fresh meat.
2. Cook the potatoes in the same broth
Cooking the potatoes directly in the broth allows them to absorb the flavors of the meat and spices. This also gives the broth more body and consistency.
Use a mix of firm and starchy potatoes to balance the texture between whole pieces and a slightly thicker broth.
3. Adjust the spice level to your taste
Oregano, cumin, and chili are essential for the characteristic flavor of Chilean ajiaco. However, the key is to balance them:
- Oregano: Add an extra pinch for a more intense aroma.
- Chili: Use fresh chili or paste if you prefer a spicy touch.
- Pepper: Use freshly ground pepper to enhance the flavors of the broth.
3 Accompaniments for Chilean Ajiaco
Here are three classic options that complement this delicious broth perfectly:
- Kneaded bread or marraqueta: Homemade pan amasado or freshly baked marraqueta are the most traditional accompaniments to Chilean ajiaco.
- Pebre chileno: This classic side made of tomatoes, onion, chili, cilantro, and lime adds freshness and a touch of acidity to the dish.
- Chilean salad: A simple mix of tomatoes, thinly sliced onions, cilantro, and a touch of olive oil.