How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Is Ajiaco Cubano suitable as general?

Yes, Ajiaco Cubano falls under the General category and is a great choice for this type of meal.

How do I store leftover Ajiaco Cubano?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ajiaco Cubano Recipe

Name: Ajiaco Cubano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MEATS; 5 quarts water; 1/2 lb beef jerky (tasajo, found in Latin grocery stores); 1 lb flank steak, cubed; 1 lb pork spareribs, separated; 1 1/2 lbs chicken pieces; VEGETABLES; 2 ears corn, cut in fourths; 1 lb yellow taro root, peeled, cut in chunks (malanga, found in Latin grocery stores); 1 lb yucca root, cut in chunks (cassave, fresh or frozen); 1 lb sweet potato, peeled & cut in chunks (boniato, not yam); 1 lb fresh pumpkin, peeled & cut in chunks (calabaza); 1/2 lb white taro root, peeled & cut in chunks (name, found in Latin grocery stores); 1/2 lb grey taro root, peeled, cut in chunks (guaqui); 2 ripe plantains, peeled and cut in chunks; 2 fresh limes (for soaking the green plantains) or 2 fresh sour oranges (for soaking the green plantains); salt, to taste; fresh coarse ground black pepper, to taste; SOFRITO; 2 tablespoons olive oil; 1 onion, chopped; 5 scallions, sliced in 2-inch pieces; 2 garlic cloves, minced; 1 large green pepper, sliced in 1/2-inch strips; 1 cup tomato puree (Glen Muir); 1 -2 teaspoon oregano; 1/4 - 1/2 teaspoon cumin; 1 -2 teaspoon salt, to taste; fresh ground black pepper, to taste; 1 -2 whole bay leaf

MEATS

5 quarts water

1/2 lb beef jerky (tasajo, found in Latin grocery stores)

1 lb flank steak, cubed

1 lb pork spareribs, separated

1 1/2 lbs chicken pieces

VEGETABLES

2 ears corn, cut in fourths

1 lb yellow taro root, peeled, cut in chunks (malanga, found in Latin grocery stores)

1 lb yucca root, cut in chunks (cassave, fresh or frozen)

1 lb sweet potato, peeled & cut in chunks (boniato, not yam)

1 lb fresh pumpkin, peeled & cut in chunks (calabaza)

1/2 lb white taro root, peeled & cut in chunks (name, found in Latin grocery stores)

1/2 lb grey taro root, peeled, cut in chunks (guaqui)

2 ripe plantains, peeled and cut in chunks

2 fresh limes (for soaking the green plantains) or 2 fresh sour oranges (for soaking the green plantains)

salt, to taste

fresh coarse ground black pepper, to taste

SOFRITO

2 tablespoons olive oil

1 onion, chopped

5 scallions, sliced in 2-inch pieces

2 garlic cloves, minced

1 large green pepper, sliced in 1/2-inch strips

1 cup tomato puree (Glen Muir)

1 -2 teaspoon oregano

1/4 - 1/2 teaspoon cumin

1 -2 teaspoon salt, to taste

fresh ground black pepper, to taste

1 -2 whole bay leaf

Ajiaco Cubano

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