Recipe information
Ingredients for - Ajiaco (Beef and Pepper Stew)
2. Thickly sliced shallots - 1 cup
4. Red bell peppers, cut into 1 inch pieces - 2
5. Chipotle chile powder, or to taste - 1 ½ teaspoons
7. Cubed cooked roast beef - 3 cups
8. Baby red potatoes, cut in half - 1 pound
14. Hard-cooked eggs, sliced 1/4 inch thick - 2
How to cook deliciously - Ajiaco (Beef and Pepper Stew)
1. Stage
Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
2. Stage
Add the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. Stir in the oregano, and season to taste with salt and pepper.
3. Stage
Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.
