Food Friday: Ajiaco and tamales (Colombia and The South)

Editor’s Note: While many people want to see the differences between humans, we also like to look at what connects us together. And there is one thing that connects us more than anything: Food! Under the guidance of Dr. Marie Guiribitey (professor of Spanish and Florida International University), professor Flor Manrique, professor Blanca Cely, and professor Kelley Crawford, students at FIU connected with students in Colombia to share language skills and recipes! First up is Ajiaco and tamales (Colombian-style and U.S.-style), provided by Julian Valle at UniMinuto.  (Recipe is below)

Nota del Editor: Si bien muchas personas quieren ver las diferencias entre los humanos, a nosotros también nos gusta ver qué nos conecta. Y hay una cosa que nos conecta más que nada: ¡la comida! Bajo la guía de la Dra. Marie Guiribitey (profesora de español y la Universidad Internacional de Florida), profesora Flor Manrique, profesora Blanca Cely, y profesora Kelley Crawford, los estudiantes de FIU se conectaron con estudiantes en Colombia para compartir habilidades lingüísticas y recetas. Primero está Ajiaco y tamales (estilo colombiano y estilo estadounidense), proporcionado por Julian Valle en UniMinuto. (La receta está abajo)

INGREDIENTS (Ajiaco)

• 2 bone-in, skin-on chicken breasts (about 1 1/2 pounds total)
• 1 large yellow onion, coarsely chopped
• 5 cloves garlic, coarsely chopped
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 cups low-sodium chicken broth
• 1 1/2 pounds mixed potatoes (red, Yukon Gold, and russets), peeled and cut into bite-size chunks
• 2 to 3 ears fresh corn, cut crosswise into quarters, or 1 1/2 cups frozen corn kernels
• 1 bunch cilantro, with stems, washed very well and tied with kitchen twine
• 1 bunch green onions, washed and tied with kitchen twine
• 2 tablespoons dried guascas

INGREDIENTS (Tamale)

• Tamale (Masa) Dough
• 2 pounds of pork ribs, cut into small pieces
• 12 pieces of chicken
• 1 pound pork belly, cut into small pieces
• 4 medium potatoes, peeled and sliced
• 2 large carrots, peeled and sliced
• 6 cooked eggs, sliced
• 1 cup peas
• 3 cups cooked rice

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