Guascas El Rey - Dehydrated Herbs - Hierbas Deshidratadas - Ajiaco

I use this when I make Colombian Ajiaco and it’s perfect! Adds great flavor and seems just like what you would find in Colombia!

Excelente, da mucho sabor al Ajiaco. Lo recomiendo.

En el punto

The rehydrated guascas were so fresh tasting in my ajiaco that i frlt i had recovered the joys of that delicious doup that i had first had in Bogota in 1965! So much better than ither dried guascas i have ysed.

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

Received quickly and no issues with these herbs.

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.