Ajiaco-Emerilized Recipe

Name: Ajiaco-Emerilized
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound tasajo (salt-dried beef); 1 pound baby back ribs; 1 pound flank steak; 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

Servings: persons

3/4 pound tasajo (salt-dried beef)
1 pound baby back ribs
1 pound flank steak
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

1
Soak the tasajo overnight in cold water, changing the water at least twice.
2
Remove the tasajo from the water and cut into 1-inch pieces.
3
Cut the ribs into individual ribs.
4
Cut the flank steak into 1 inch strips.
5
Cut the pork into 1-inch pieces.
6
Place the tasajo and ribs in a stock pot and cover with water.
7
Season the water with salt and pepper.
8
Cook the meat for about 1 hour or until the ribs are tender.
9
Remove from the heat and drain.
10
In a stock pot, heat the olive oil.
11
When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper.
12
Saute the mixture for 2 to 3 minutes.
13
Add the flank steak and pork loin.
14
Brown the meat for 3 to 4 minutes.
15
Season the meat with salt.
16
Add the yuca, name, malanga, and corn.
17
Season with salt and pepper.
18
Add 4 quarts chicken stock and bring to a boil.
19
Reduce to a simmer and cook for 45 minutes or until the vegetables are tender.
20
Add the boniato, green plantains, and lime juice.
21
Cook for 10 minutes.
22
Add the calabaza and the ripe plantains and cook for 15 minutes.
23
Season with salt and pepper.
24
The stew will be creamy with pieces of meat and vegetables.
25
Serve with crusty bread.

1273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 3/4 pound tasajo (salt-dried beef), 1 pound baby back ribs, 1 pound flank steak, 1 pound pork loin, and more.

Yes, Ajiaco-Emerilized falls under the Meat & Poultry category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Ajiaco-Emerilized

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions