Ajiaco Emerilized Recipe

1. 1

   Soak the tasajo overnight in cool water, changing the water at least twice.

2. 2

   Remove the tasajo from the water and cut into 1-inch pcs.

3. 3

   Cut the ribs into individual ribs.

4. 4

   Cut the flank steak into 1-inch strips.

5. 5

   Cut the pork into 1-inch pcs.

6. 6

   Place the tasajo and ribs in a stock pot and cover with water.

7. 7

   Season the water with salt and pepper.

8. 8

   Cook the meat for about 1 hour or possibly till the ribs are tender.

9. 9

   Remove from the heat and drain.

10. 10

    In a stock pot, heat the extra virgin olive oil.

11. 11

    When the oil is warm, add in the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper.

12. 12

    Saute/fry the mix for 2 to 3 min.

13. 13

    Add in the flank steak and pork loin.

14. 14

    Brown the meat for 3 to 4 min.

15. 15

    Season the meat with salt.

16. 16

    Add in the yuca, name, malanga, and corn.

17. 17

    Season with salt and pepper.

18. 18

    Add in 4 qts chicken stock and bring to a boil.

19. 19

    Reduce to a simmer and cook for 45 min or possibly till the vegetables are tender.

20. 20

    Add in the boniato, green plantains, and lime juice.

21. 21

    Cook for 10 min.

22. 22

    Add in the calabaza and the ripe plantains and cook for 15 min.

23. 23

    Season with salt and pepper.

24. 24

    The stew will be creamy with pcs of meat and vegetables.

25. 25

    Serve with crusty bread.

26. 26

    This recipe yields 8 servings.

No additional tips available.