For all ingredients, please use organic versions if available
Santafereño Ajiaco
Corn
4 red corneto potato
Creole potato
Pastusa white potato
Mushrooms
Peas
Tomatoes
Onions
Spring onion
Garlic
Cilantro
Tofu
Soy sauce
Oil
Water
Pipian Empanadas Hogo
Potatoes
Tomatoes
Spring onions
Bell peppers
Onions
Tofu
Gluten crisp
Condiments (garlic,
turmeric, onion powder)
Cilantro
Oil
Dough
Corn flour
Salt
Oil
Water
Potato Salad
Corneto potato
Tomato
Gluten
Tofu
Cilantro
Huasca

Santafereño Ajiaco

1. Cut the corn, the mushroom, the creole potato, and the pastusa white potato into chunks. Put them into the pot.
2. Add in the peas.
3. Finely chopped the onions, spring onions, and garlic. Add in into the pot.
4. Add in some soy sauce and vegetable oil.
5. Peel 4 the red corneto potatoes, cut them in chunks, add in the pan.
6. Add in some water. And let it boil.
7. Add in the garlic juice.
8. Add in the herb called Huascas. Mix.
9. Pour the ajiaco on a bowl.
10. Add in the cilantro.
11. Add in the tofu.
12. Ready to be served.

Pipian Empanadas Hogo

1. Peel and cut the corneto potatoes into small chunks.
2. Put them in a pot, and let it boil until the potatoes are soft. And then mash the potatoes.
3. Meanwhile, finely chop the tofu and the glutens crips.
4. Prepare the “hogo” which consist of: tomatoes, spring onions, bell peppers, onions. Cut them extra finely.
5. Add in two tablespoon of oil and condiments. Mix.
6. Put the ‘hogo’ in a pan.
7. Add in the garlic, turmeric, and onion powder.
8. Stir fry them.
9. Add in the tofu and gluten. Mix and stir.
10. Add in the potatoes and garlic juice and mix.
11. The stuffed for the pastry is ready.
12. Place a pan on the stove, add in enough oil for a deep fried frying.
13. Heat the oil.
14. Fry the first pastry until both sides are golden brown.
15. Continue with the second and the third pastry.
16. Ready to be served.

Dough

1. Mix the corn flour with salt and water.
2. Knead the dough until it is nice and soft and let it sit for a while.
3. After a while, take some dough, put it on a plastic wrap and flatten it widely and evenly to make the pastry.
4. Place the pastry stuffed on to the pastry dough in three equal parts.
5. Give the pastry a shape, and use a cup to slide it with pressure.
6. The Pipian Empanadas are ready to be fried.

Potato Salad

1. Take some ‘hogo’ and place it on a plate.
2. Add some tofu on the top.
3. Add a bit of cilantro on top of the tofu.
4. Place some tomato slices on the side of the plate.
5. Ready to be served.