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1
Make the broth: Cover the tasajo with cold water and soak it for at least 8 hours.
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2
(There is no need to refrigerate it.)
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3
Change the water and continue soaking for another hour.
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4
Drain again and rinse under cold running water.
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5
Put the tasajo in a large, heavy pot and add about 6 quarts of water.
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6
Bring to a boil, reduce the heat and simmer, covered for 1 hour.
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7
Add the pork, beef brisket, and bay leaf, and let the three meats cook together until tender.
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8
Remove the pot from the heat and skim as much fat as possible from the broth.
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9
(If you have time, the best way is to refrigerate the broth overnight until the fat solidifies and then remove it.)
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10
Make the Sofrito: Heat the oil in a skillet over medium heat and saute the onions and green pepper until the onions are translucent, about 3 minutes.
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11
Add the garlic and cook 2 minutes more.
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12
Add the pepper, cumin, and tomatoes and cook for another 2 minutes.
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13
Add the sofrito to the broth and simmer, covered, while you prepare the vegetables.
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14
Complete the Dish: Peel the malanga, boniato, name, yucca, and calabaza and cube them.
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15
Cut the corn and green plaintains into 1 1/2-inch pieces.
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16
With a knife, split the skin of each piece of green plantain and open it away from the center as if you were taking off a coat.
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17
Sprinkle the plantain pieces with the lime juice.
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18
Slit the semi-ripe and ripe plantains lengthwise and slice them crosswise into 1 1/2-inch rounds.
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19
Do not remove their skins or they will disintegrate in the stew.
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20
Add the green plantains to the simmering stew.
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21
After about 15 minutes, add the semiripe plantains.
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22
After another 15 minutes, add the ripe plantains and let them simmer for about 10 minutes.
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23
Serve hot in soup plates or, cocido-style, with the meats, vegetables, and broth in separate dishes.
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24
(Each diner removes the skin from the semi-ripe plantains themselves).
