Abuelita Carmen's Caldo de Papas
This is another typical breakfast food of the people in the Altiplano Cundi-Boyacense region. It defintely has indigenous roots. In fact, it was the first explorer of the Altiplano Cundi-Boyacense -- Gonzálo Jiménez de Quesada (1536)-- who brought the first potatoes back to Spain. Imagine Spain without Tortilla de Patata. A chorus of "Gracias, Boyacá" can be heard in España today. :)
Now, here’s how you can successfully make some in your own home.
Step #1 --Place the following ingredients in a pot.
8 cups water
3-4 whole green onions with the roots and green stem chopped off
AND one or the other of the following:
3-4 ribs with rib meat OR 3-4 chicken legs with skin.
Step #2 -- BOIL these three ingredients until you have a great broth. Remove the meat/bones (use these in another recipe as typically the meat is not served with the soup).
Step #3 -- ADD:
Several peeled potatoes sliced in 4-6 lengthwise slices. (I prefer Yukon Gold which when peeled are about fist size – in this case I add about 5 potatoes).
1 teaspoon of salt -- or salt to taste
Step #4 -- BOIL until the potatoes are soft and begin to disintegrate. Add more salt if necessary.
Step #5 -- SEPARATELY, mix about
1 teaspoon of FINELY chopped green onion with
½ teaspoon of FINELY chopped cilantro
for each serving bowl you plan to fill with the Potato Broth. Place the onion cilantro mixture in the bottom of each individual serving bowl and then serve the broth and a few potatoes in each bowl.
DELICIOUS! This is one of my favorite Colombian breakfasts.
Now, here’s how you can successfully make some in your own home.
Step #1 --Place the following ingredients in a pot.
8 cups water
3-4 whole green onions with the roots and green stem chopped off
AND one or the other of the following:
3-4 ribs with rib meat OR 3-4 chicken legs with skin.
Step #2 -- BOIL these three ingredients until you have a great broth. Remove the meat/bones (use these in another recipe as typically the meat is not served with the soup).
Step #3 -- ADD:
Several peeled potatoes sliced in 4-6 lengthwise slices. (I prefer Yukon Gold which when peeled are about fist size – in this case I add about 5 potatoes).
1 teaspoon of salt -- or salt to taste
Step #4 -- BOIL until the potatoes are soft and begin to disintegrate. Add more salt if necessary.
Step #5 -- SEPARATELY, mix about
1 teaspoon of FINELY chopped green onion with
½ teaspoon of FINELY chopped cilantro
for each serving bowl you plan to fill with the Potato Broth. Place the onion cilantro mixture in the bottom of each individual serving bowl and then serve the broth and a few potatoes in each bowl.
DELICIOUS! This is one of my favorite Colombian breakfasts.
Comments
Forgive me for sounding dumb, but how long will it take for it to become great? 1 hr.? 2hrs.? (Simmering) I'd love to try this! Thanks. :o)
I would suggest that you bring it to a rolling boil for about 10 minutes and then reduce to a simmer and cover for about 30-40 minutes. Sometimes I add a bit more water as a lot boils out. You want to make sure that the broth has color -- greenish brown (ribs) or yellow (chicken). You can also taste it, if it tastes like a rich broth then you are good to go, if not, leave it a bit longer. Again, unfortunately, my mother-in-law has no recipe. I just try to write down what she does and immitate it here at home. I'd love to hear how your Caldo de Papas turns out.