Ajiaco Recipe – Eats Now

Name: Ajiaco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces achiote oil; 1 medium onion, diced; 2 tablespoons chopped garlic; 1 teaspoon cumin; 1 teaspoon coriander; 1 large yuca, peeled, diced; 1/2 cup diced pumpkin; 1 russet potato, diced; 1/2 malanga; 1/2 cup diced buniato; 1/2 cup green plantain, diced; 1 ear corn cut in wheels 1/2 inch thick; 2 cups wild mushrooms, diced (shiitake, crimini, oyster); 1/4 cup chopped parsley; Salt and pepper

Servings: persons

3 ounces achiote oil
1 medium onion, diced
2 tablespoons chopped garlic
1 teaspoon cumin
1 teaspoon coriander
1 large yuca, peeled, diced
1/2 cup diced pumpkin
1 russet potato, diced
1/2 malanga
1/2 cup diced buniato
1/2 cup green plantain, diced
1 ear corn cut in wheels 1/2 inch thick
2 cups wild mushrooms, diced (shiitake, crimini, oyster)
1/4 cup chopped parsley
Salt and pepper

1
In a large skillet, heat oil over medium high heat.
2
Saute onion, garlic for 5 minutes.
3
Add the cumin, coriander and cook for 2 minutes.
4
Add yuca, pumpkin, potatoes, malanga, boniato, plantains, corn and vegetable stock.
5
Cook for 15 minutes until vegetables are tender.
6
Check seasoning and adjust if necessary.
7
To finish the dish, add mushrooms and parsley and cook for 2 minutes and serve.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 ounces achiote oil, 1 medium onion, diced, 2 tablespoons chopped garlic, 1 teaspoon cumin, and more.

Yes, Ajiaco falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ajiaco

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