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Ajiaco Emerilized
3
1
/4 Pound Tasajo; (salt−dried beef)
Pound Baby back ribs
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
2
1
1
1
1
1
1
1
1
Pound Flank steak
Pound Pork loin
Cup Olive oil
Cup Chopped onions
/4 Cup Chopped garlic
Green bell pepper; seeded, chopped
Red bell pepper; seeded, chopped
Cup Peeled; seeded, chopped tomatoes
Tablespoon Cumin
Tablespoon Spanish paprika
Tablespoon Freshly−ground black pepper
Pound Yuca; peeled, and
Cut into 2" pieces
Pound Name (white yam); peeled, and
Cut into 2" pieces
Pound Yellow malange; peeled, and
Cut into 2" pieces
1
1
2
4
1
2
Ears Corn − kernels scraped from the cob
Quart Chicken stock
Pound Boniato; cut 2" pieces
Green plantains; cut 2" pieces
Juice of three limes
Pound Calabaza; peeled, and
Cut into 2" pieces
Ripe plantains; cut 2" pieces
1
2
Crusty bread; for serving
Soak the tasajo overnight in cold water, changing the water at least twice.
Remove the tasajo from the water and cut into 1−inch pieces. Cut the ribs
into individual ribs. Cut the flank steak into 1−inch strips. Cut the pork
into 1−inch pieces. Place the tasajo and ribs in a stock pot and cover with
water. Season the water with salt and pepper. Cook the meat for about 1 hour
or until the ribs are tender. Remove from the heat and drain. In a stock
pot, heat the olive oil. When the oil is hot, add the onions, garlic, bell
peppers, tomatoes, cumin, paprika, and black pepper. Saute the mixture for 2
to 3 minutes. Add the flank steak and pork loin. Brown the meat for 3 to 4
minutes. Season the meat with salt. Add the yuca, name, malanga, and corn.
Season with salt and pepper. Add 4 quarts chicken stock and bring to a boil.
Reduce to a simmer and cook for 45 minutes or until the vegetables are
tender. Add the boniato, green plantains, and lime juice. Cook for 10
minutes. Add the calabaza and the ripe plantains and cook for 15 minutes.
Season with salt and pepper. The stew will be creamy with pieces of meat and
vegetables. Serve with crusty bread. This recipe yields 8 servings.
Ajiaco Emerilized
3
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