Andrés Carne de Res-Style Ajiaco Bogotano

This version prioritizes organic, pasture-raised proteins and artisan dairy while omitting industrial seed oils for a minimally processed experience.

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Ingredients

  • 1 lb organic pasture-raised chicken thighs, diced
  • 2 tbsp avocado oil
  • 1 large organic yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 lbs organic potatoes (mix of Russet and Yukon Gold)
  • 2 ears organic corn on the cob, sliced into thick rounds
  • 4 cups organic grass-fed bone broth
  • 1 cup organic heavy cream
  • 1/4 cup non-GMO capers, rinsed
  • 8 oz organic fresh white cheese (queso fresco)
  • 1 tsp sea salt
  • 1 tbsp fresh cilantro, chopped
  • 2 avocados, sliced for garnish

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. In a large heavy-bottomed pot, heat the avocado oil over medium heat.
  2. Add onion and garlic, sautéing until translucent and softened (about 6-8 minutes).
  3. Add chicken pieces, searing lightly until golden on the edges.
  4. Pour in bone broth and add potatoes and corn rounds. Bring to a boil, then reduce heat to low.
  5. Cover and simmer for 45-50 minutes, or until potatoes are tender and breaking down slightly into the broth.
  6. Stir in the heavy cream and capers; continue to simmer for another 10 minutes.
  7. Fold in the crumbled cheese slowly until it begins to melt into the soup.
  8. Season with sea salt and cilantro; serve immediately topped with avocado slices.

FAQ

Is this version gluten-free?

Yes, as long as you ensure the bone broth used is certified gluten-free.

Can I substitute the cheese if I cannot find queso fresco?

You can substitute with a high-quality organic goat cheese or a mild white cheddar for similar texture.

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