Cuban dish

Cuban dish "Ajiaco" with root vegetables and meat mix

soups 882 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

Cuban dish "Ajiaco" with root vegetables and meat mix

120 g salted beef jerky (tasayo) 120 gr. chicken pieces 450 gr. pork ribs with loin 450 gr. steak part of beef flank 450 gr. pork tenderloin 1 tbsp. olive oil 2 tbsp. 1/4 tbsp chopped onion chopped garlic 1 seeded and chopped green bell pepper 1 seeded and chopped red bell pepper 1 tbsp. peeled and seeds and chopped tomatoes 1 tbsp. l. cumin 1 tbsp. l. Spanish paprika 1 tbsp. l. black pepper.
Vegetables: 450 gr. peeled and cut into 5 cm pieces of cassava root 450 gr. peeled and cut into 5 cm pieces of white yam (white sweet potato) 450 gr. peeled and cut into 5 cm pieces of yellow malanga root 2 corn cobs cut into 3-4 equal parts 450 gr. chopped into 5 cm pieces of sweet potato 2 chopped into 5 cm pieces of green plantain Juice of 3 limes 450 gr. peeled and cut into 5 cm pieces of butternut squash 2 ripe plantains, cut into 5 cm pieces.

Soak the beef jerky in cold water overnight, changing the water at least twice. Remove the tasayo from the water and cut into 1/2-inch pieces. Cut the ribs into separate pieces. Cut the flank into 1/2-inch strips. Cut the pork into 1/2-inch pieces. Put the tasayo and ribs in a saucepan and cover with water. Add pepper and salt to the water. Cook the meat for about an hour until the ribs are tender. Remove from heat, drain water. Heat olive oil in a saucepan. When the oil is hot, add the onion, garlic, bell peppers, tomatoes, cumin, paprika and black pepper. Fry the mixture for 2-3 minutes. Add chicken, flank and pork tenderloin. Fry the meat for 3-4 minutes. Salt.
Add cassava, yams, malanga and corn. Season with salt and pepper. Pour in 4 l. chicken broth and bring to a boil. Reduce heat and simmer for 45 minutes. until the vegetables are soft. Add sweet potatoes, green plantains, and lime juice. Cook for 10 minutes. Add the butternut squash and ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew should be creamy with chunks of meat and vegetables. Serve with crusty bread.

Cuban dish "Ajiaco" with root vegetables and meat mix

120 g salted beef jerky (tasayo) 120 gr. chicken pieces 450 gr. pork ribs with loin 450 gr. steak part of beef flank 450 gr. pork tenderloin 1 tbsp. olive oil 2 tbsp. 1/4 tbsp chopped onion chopped garlic 1 seeded and chopped green bell pepper 1 seeded and chopped red bell pepper 1 tbsp. peeled and seeds and chopped tomatoes 1 tbsp. l. cumin 1 tbsp. l. Spanish paprika 1 tbsp. l. black pepper.
Vegetables: 450 gr. peeled and cut into 5 cm pieces of cassava root 450 gr. peeled and cut into 5 cm pieces of white yam (white sweet potato) 450 gr. peeled and cut into 5 cm pieces of yellow malanga root 2 corn cobs cut into 3-4 equal parts 450 gr. chopped into 5 cm pieces of sweet potato 2 chopped into 5 cm pieces of green plantain Juice of 3 limes 450 gr. peeled and cut into 5 cm pieces of butternut squash 2 ripe plantains, cut into 5 cm pieces.

Soak the beef jerky in cold water overnight, changing the water at least twice. Remove the tasayo from the water and cut into 1/2-inch pieces. Cut the ribs into separate pieces. Cut the flank into 1/2-inch strips. Cut the pork into 1/2-inch pieces. Put the tasayo and ribs in a saucepan and cover with water. Add pepper and salt to the water. Cook the meat for about an hour until the ribs are tender. Remove from heat, drain water. Heat olive oil in a saucepan. When the oil is hot, add the onion, garlic, bell peppers, tomatoes, cumin, paprika and black pepper. Fry the mixture for 2-3 minutes. Add chicken, flank and pork tenderloin. Fry the meat for 3-4 minutes. Salt.
Add cassava, yams, malanga and corn. Season with salt and pepper. Pour in 4 l. chicken broth and bring to a boil. Reduce heat and simmer for 45 minutes. until the vegetables are soft. Add sweet potatoes, green plantains, and lime juice. Cook for 10 minutes. Add the butternut squash and ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew should be creamy with chunks of meat and vegetables. Serve with crusty bread.