I thought of my Colombian friend Laura while making this. Place a whole chicken in a stock pot with 12 cups water, 2/3 of a bunch of cilantro (tied with kitchen string), and 1 piece celery tied to 2 whole scallions (tops cleaned off) with kitchen string. Bring to a boil, then reduce to medium-low and let cook until chicken is tender (about 2 hours). Remove chicken from pot, separating the meat into bite-sized chunks and tossing the bones and skin. Remove and dispose of cilantro, celery, and scallions (the onion should have melted into the soup). In the meantime, pressure-cook 1 lb beef bone with 6 whole ears of corn (husks and silk strands removed) and a little salt and black pepper for 20 minutes (chug-time only). Remove beef and aside for later use (it won’t be part of the dish) and remove corn and set aside. Pour beef stock into the chicken broth, and bring the mixture to a boil. Add 1.5 lb peeled, sliced baby white potatoes to the pot and let cook on medium heat. In 20 minutes, add 1.5 lb sliced baby red potatoes and 2 lb papas criollas (I bought these frozen from a Colombian grocery store), which also have been peeled and lightly broken up. Return cooked chicken and corn (cut into thirds), along with 2 Tbsp guasgas (a dried Colombian herb similar to parsley and bay leaves) into the pot, then let simmer until flavors meld. This was an extremely time-intensive recipe, and it took several hours to make last night. We ate it for dinner tonight.
This recipe is based on Ajiaco Bogotano in the March 1, 2006 issue of the Washington Post (chicken stock) and Secrets of Colombian Cooking by Patricia McCausland-Gallo (beef stock/corn prep and potato ratios). Also, the proprietor of the El Encanto Grocery in Arlington, who is Colombian, advised me to use the guasgas judiciously, only 2 Tbsp for this entire pot. (June 2013)
Cooking Adventures 