Savory Ajiaco with Beef and Peppers

Ingredients 0/14

Step 1

Lightly heat some canola oil in a Dutch oven over medium heat. Add the shallots, garlic, and red pepper, cooking everything until the shallots soften and become translucent—this should take about 4 minutes. Sprinkle in the chipotle powder and cumin, stirring for about 30 seconds until you can really smell those spices.

Step 2

Toss in the roast beef and red potatoes, then pour in the water and beef broth. Turn the heat up to high and bring it all to a boil. Once boiling, lower the heat to medium-low, cover the pot, and let it simmer gently until the potatoes are tender—around 30 minutes.

Step 3

When the potatoes are ready, stir in some oregano and season the soup with salt and pepper to your liking. Just before serving, mix in chopped parsley for a fresh touch. Ladle the soup into bowls and top each one with a few slices of hard-cooked egg for a nice garnish.