Recipes for Colombian Independence Day

In honor and celebration of Colombian Independence Day, the food festivities of the month of July continue to dance around our taste buds, enticing us with exciting Colombian dishes to experience around the Valley at restaurants and from the comfort of your own kitchen and dining room.

Below are a couple of dishes sure to delight. 

Ajiaco is a traditional Colombian soup that’s packed with nutrition. Rich in flavor, ajiaco is made with chicken, white onion, corn husks, and potatoes. A delicious melting pot of flavors exquisitely shaped to tingle your tongue  and complement many other Colombian dishes. 

Ingredients  

• 4 scallions
• ½ white onion
• 1/ 4cup cilantro
• 2 cloves garlic
• 3 skinless chicken breast pieces
• 3 whole corn husks
• 2 pounds Idaho potatoes, peeled and cubed
• 2 quarts chicken broth
• 2 pounds Red Bliss Potatoes, peeled and cubed
• ¼ cup Guascas
• 1 pound Papa Criollas, peeled and left whole
• *salt and pepper (to taste)
• *heavy cream, for garnish
• *capers, for garnish
• *sliced avocadoes, for garnish
• *aji, for garnish

Directions

Step 1: In a blender or food processor blend until smooth the scallions, onion, cilantro, and garlic cloves.

 Step 2: Place the chicken breast in a ziplock bag and pour in the onion mixture. Move bag around so the chicken is fully covered. Marinate for at least 30 minutes in the refrigerator.

 Step 3: In a large sauce pot or dutch oven add in the corn husks, marinated chicken with the marinade and cover with 4 cups of water. Bring to a boil and then simmer until the chicken is fully cooked, for about 30 minutes.

 Step 4: Remove the cooked chicken and set aside. Add in Idaho Potatoes and chicken broth covering 1 inch above the potatoes. Bring to a boil, then simmer for 30 minutes, stirring occasionally.

 Step 5: Add in the Red Bliss Potatoes and Guascas, cook for 30 minutes. Stir occasionally.

 Step 6: Add in the Papa Criollas and cook for 30 minutes more, stirring occasionally. When the chicken is cool enough to handle, shred it to pieces.

 Step 7: When the potatoes have broken down and the soup is thick, season with salt and pepper and add in the shredded chicken. Remove the whole corn husks, cut it into 3 even pieces, and add back into pot.

 Step 8: Serve hot and fill each bowl with the potato broth, chicken pieces, and one corn husk.

Colombian-style Pernil Asado is pork leg, marinated in a sauce made with beer, onion, garlic, scallions, red bell pepper, achiote and cumin, then slow roasted in the oven for hours. Between the crackling flavor of the skin and the rich taste in meat, this dish is fit for any celebratory occasion.

• 1 (10 to 12 pounds) bone-in pork leg
• 8 scallions, chopped
• 1 red bell pepper, diced
• 1 large white onion, diced
• 10 garlic cloves, crushed
• 3 tablespoons of ground cumin
• 2 tablespoon of white vinegar
• salt and pepper, to your taste
• 6 cups of dark beer
• 1 tablespoons of ground achiote

For more Colombian food recipes click here!