ebaney Guascas El Rey - Dehydrated Herbs - Hierbas Deshidratadas - Ajiaco

It was my first time making ajiaco and my crowd was very please, it reminded me Sunday lunch back at home! Followed my mom’s recipe and it was very good!!

I have been using this product in soup for a number of years. I found that it really adds flavor to a type of coulbian chicken potato soup

Delicioso mi Ajiaco!

Good for dry herb. Package is great and you can reseal.

I was making a typical Colombian Ajiaco and it does not taste good without Guascas. I was delighted to find it here on Amazon. You cannot buy this elsewhere.The Ajiaco tasted authentic. Here's the recipe.2 large chicken breasts1 large yellow onion, chopped5 cloves garlic roughly chopped1 tablespoon coarse salt1 tablespoon freshly ground pepper2 tablespoons olive oil4 cups chicken stock1 1/2 pounds mixed potatoes (I used Yukon and russet. You can also try it with Yuca)2 to 3 ears fresh corn (cut crosswise into quarters). If you can find maize, better.1 bunch cilantro, and green onions (washed well and tied with twine)2 tablespoons dried GuascasTop the chicken with onion, salt, and pepper, let sit for 4 hours in the refrigerator. Saute in olive oil until brown on top.Chop in large cubes, add this and the rest of the ingredients into the slow cooker and cook on slow for 9 hours.Serve with the following: Thinly sliced avocado1/2 cup Crema Mexicana, or sour cream2 tablespoons drained capersEnjoy.