Ajiaco Pastaera! A Colombian Soup That Will Melt Your Heart (and Fill Your Stomach)

Ajiaco pastuera is a hearty and comforting soup that hails from Yopal, a charming city nestled in the eastern plains of Colombia. Imagine a dish where creamy potatoes mingle with tender shredded chicken, all swimming in a rich broth infused with the unmistakable flavors of guascas, a fragrant Colombian herb. This symphony of textures and tastes will transport your palate to the sun-drenched fields and welcoming warmth of Yopal.

A Journey Through Flavor: Deconstructing Ajiaco Pastuera

Ajiaco pastuera, while similar in spirit to its Bogota cousin ajiaco santafereño, boasts a unique personality shaped by the culinary traditions of the eastern plains.

Let’s dive into the components that make this soup so special:

1. The Base: The heart of any good ajiaco is a well-seasoned broth. In Yopal, they use a combination of chicken stock and water, enriched with the earthy notes of onions, garlic, and cilantro. This forms the liquid canvas upon which the other flavors will dance.

2. The Chicken: Shredded chicken, cooked until incredibly tender, adds a welcome protein boost to the soup. It infuses the broth with its savory essence, creating a delicious depth of flavor.

3. The Guascas: This herb is the real star of the show! Guascas have a distinct, slightly peppery taste reminiscent of cilantro and parsley but with a unique herbal complexity. It’s what sets ajiaco pastuera apart from other soups, lending it an unmistakable Colombian identity.

4. The Potatoes: Ajiaco traditionally features three types of potatoes:

• Papas criollas (criolla potatoes): These small, yellow-fleshed potatoes add a creamy texture and a subtle sweetness to the soup.
• Papa pastusa (pastusana potato): A larger, firmer variety that holds its shape well during cooking, providing a delightful bite.
• Maizena (cornstarch): This thickener is added towards the end of cooking, creating a velvety smooth texture without overpowering the other flavors.

5. The Garnishes: Ajiaco pastuera isn’t complete without its finishing touches:

• Capers: Briny capers add a surprising burst of salty flavor that cuts through the richness of the soup.
• Cream: A dollop of fresh cream adds a luxurious touch and enhances the creamy texture.

6. The Side Dish: Ajiaco pastuera is often served with white rice, providing a neutral base to complement the complex flavors of the soup.

Crafting Your Own Culinary Adventure: A Step-by-Step Guide

Making ajiaco pastuera at home is a rewarding culinary journey that allows you to savor the authentic flavors of Yopal. Here’s a simplified guide to get you started:

Ingredients:

• 1 kg Chicken (whole or cut into pieces)
• 2 Onions, chopped
• 4 cloves Garlic, minced
• 1 bunch Cilantro
• 500g Criolla potatoes, quartered
• 300g Pastusana potatoes, cubed
• 100g Guascas leaves
• 2 tbsp Olive oil
• Salt and pepper to taste
• 2 tbsp Maizena (cornstarch) dissolved in cold water

Instructions:

1. Prepare the Broth: In a large pot, sauté the onions and garlic in olive oil until softened. Add the chicken pieces, cilantro, and enough water to cover. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, or until the chicken is cooked through.
2. Add the Potatoes: After the chicken has cooked, add the criolla and pastusana potatoes. Simmer for another 20-30 minutes, or until the potatoes are tender.

3. Incorporate Guascas: Add the guascas leaves to the pot and simmer for 10 minutes, allowing the flavors to infuse.

4. Thicken and Season: Stir in the cornstarch mixture and cook for a few more minutes until the broth has thickened slightly. Season with salt and pepper to taste.

5. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

6. Serve with Flair: Ladle the ajiaco into bowls and garnish with capers and a dollop of cream. Serve hot with a side of white rice.

Beyond the Bowl: Ajiaco Pastuera’s Cultural Significance

Ajiaco pastuera is more than just a delicious dish; it’s a culinary embodiment of Yopal’s rich culture and traditions. The use of guascas, a herb indigenous to Colombia, reflects the region’s strong connection to its natural environment.

The soup’s comforting warmth and hearty nature speak to the Colombian spirit of hospitality and shared meals. Ajiaco pastuera is often enjoyed with family and friends, bringing people together around a table laden with delicious food and lively conversation.

Exploring Yopal: Where Flavor Meets Tradition

If you find yourself captivated by the flavors of ajiaco pastuera, a visit to Yopal is an absolute must. This vibrant city in Colombia’s eastern plains offers a unique blend of traditional charm and modern amenities. Explore the bustling markets, sample the local delicacies, and immerse yourself in the warmth and hospitality of the people.

Yopal is also an excellent base for exploring the surrounding Llanos region, known for its sprawling grasslands, diverse wildlife, and captivating sunsets. Whether you’re seeking adventure or tranquility, Yopal has something to offer every traveler.

Let ajiaco pastuera be your culinary passport to Yopal! This extraordinary soup will tantalize your taste buds and leave you yearning for more.