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1
Make the broth:Cover the tasajo with cool water and soak it for at least 8 hrs.
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2
(There is no need to chill 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 cool running water.
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5
Put the tasajo in a large, heavy pot and add in about 6 qts 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 in the pork, beef brisket, and bay leaf, and let the three meats cook together till 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 chill the broth overnight till 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/fry the onions and green pepper till the onions are translucent/soft, about 3 min.
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11
Add in the garlic and cook 2 min more.
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12
Add in the pepper, cumin, and tomatoes and cook for another 2 min.
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13
Add in 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 plantainsA into 1 1/2-inch pcs.
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16
With a knife slit the skin of each piece of greenplantain by opening it away from the center as if you were taking off a coat.
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17
Sprinkle the plantain pcs 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
Don't remove their skins or possibly they will disintegrate in the stew.
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20
Add in the green plantains to the simmering stew.
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21
After about 15 min, add in the semiripe plantains.
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22
After another 15 min, add in the ripe plantains and let them simmer for about 10 min.
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23
Serve warm in soup plates or possibly, 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 and ripe plantains themselves.)
