Recipe Archives->Mexican->Ajiaco 09

Cuban Ajiaco
                                                                                
3/4 pound tasajo (salt-dried beef)
1 pound flank steak
1 pound baby back ribs
1 pound pork loin
                                                                                
1 cup olive oil
2 cups chopped onions
1/4 cup chopped garlic
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 cup peeled, seeded, and chopped tomatoes
1 tablespoon cumin
1 tablespoon Spanish paprika
1 tablespoon black pepper
                                                                                
1 pound yuca, peeled and cut into 2-inch pieces
1 pound name (white yam), peeled and cut into 2-inch pieces
1 pound yellow malanga, peeled and cut into 2-inch pieces
2 ears of corn, scraped off the cob
1 pound boniato, cut into 2-inch pieces
2 green plantains, cut into 2-inch pieces
Juice of three limes
1 pound calabaza, peeled and cut into 2-inch pieces
2 ripe plantains, cut into 2-inch pieces

Soak the tasajo overnight in cold water, changing the water at least
twice. Remove the tasajo from the water and cut into 1-inch pieces.
Cut the ribs into individual ribs. Cut the flank steak into 1 inch
strips. Cut the pork into 1-inch pieces. Place the tasajo and ribs
in a stock pot and cover with water. Season the water with salt and
pepper. Cook the meat for about 1 hour or until the ribs are tender.
Remove from the heat and drain.

In a stock pot, heat the olive oil.  When the oil is hot, add the
onions, garlic, bell peppers, tomatoes, cumin, paprika, and black
pepper. Saute the mixture for 2 to 3 minutes. Add the flank steak
and pork loin. Brown the meat for 3 to 4 minutes. Season the meat
with salt. Add the yuca, name, malanga, and corn. Season with salt
and pepper. Add 4 quarts chicken stock and bring to a boil. Reduce
to a simmer and cook for 45 minutes or until the vegetables are
tender. Add the boniato, green plantains, and lime juice. Cook for
10 minutes. Add the calabaza and the ripe plantains and cook for
15 minutes. Season with salt and pepper.  Serve with crusty bread.

Printable version: ajiaco09.txt.