Cuban Country
Stew • Ajiaco Criollo
Servings: 8
Ingredients:
½ pound
tasajo (jerked beef) cut in 2 inch chunks (or ½ pound brisket, in 2 inch
chunks)
If jerked beef is not available you may substitute brisket.
1 pound
lean pork meat cut in 2 inch chunks
1 pound
country-style pork ribs or spare ribs cut in 2 or 3 inch pieces
1½ pounds
malanga
1 pound
yams
1½ pounds
yuca
1 pound
ñame
1 pound
calabaza
3 ears of
corn, husked and cut in 2-inch chunks
2 green
plantains
2
tablespoons lime or lemon juice {
2
semi-ripe plantains (still yellow)
2 ripe
plantains (almost black)
¼ cup of
vegetable oil
1 large
onion, chopped
1 green
pepper, chopped
3 garlic
cloves, minced
1 cup
chunk style tomato sauce
1
tablespoon parsley
½
teaspoon freshly ground
pepper
Salt to
taste (if using tasajo you may not need salt)
Directions
• If you
are using tasajo you must first de-salt it. Cover with cold water and allow
to soak for 8 hours, drain once during this time and change the water. After
8 hours, drain again and rinse under cold running water.
• Place all
the meats in a very large heavy pot, with the 5 quarts of water and bring to
a boil. Lower the heat and simmer for 1½ hours.
• Peel the
malanga, yuca, yams, ñame and calabaza and cut in large chunks. Cut the corn
and the plantains in 1½ inch chunks. Cut a slit down the sides of the green
plantains and pull off the skins. Sprinkle with the lime or lemon juice. Cut
a slit down the sides of the ripe and semi-ripe plantains but do not
peel.
• Skim the
broth and add the yuca, ñame, yams and malanga. Allow to cook for 15 minutes
and add the plantains, both green and medium ripe, and the calabaza. Cook
for 15 minutes more.
• Add the
corn and ripe plantain and cook for 15 minutes more.
• While the
stew is simmering, prepare the sofrito; heat the oil in a skillet over slow
heat and sauté the onions and garlic for about 2 minutes. Add the green
pepper and cook for about 5 minutes not allowing anything to brown. Add the
tomatoes, pepper and parsley and cook for another 5 minutes.
• Add this
to the soup and season with salt and freshly ground pepper to taste.
• Test each
vegetable to make certain that all are well cooked. Mash a little of the
calabaza and return to the pot to thicken the broth.
• Serve the
broth in a tureen and the meats and the vegetables in separate platters.
Soups & Stews
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