View source for Ajiaco Criollo Cuban Creole Stew


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== Ingredients ==
=== Broth ===
* ½ lb tasajo (jerked [[beef]]), cut in 2-inch chunks
* 1 lb [[pork]] meat, cut in 2-inch chunks
* 1 lb [[beef brisket]], cut in 2-inch chunks
* 1 [[bay leaf]]

=== Sofrito ===
* ¼ cup [[vegetable oil]]
* 2 large [[onion]]s, peeled and chopped
* 1 medium [[green bell pepper]], cored,seeded,chopped
* 3 cloves [[garlic]], minced
* 1 tsp freshly ground [[pepper]]
* ½ tsp ground [[cumin]]
* 1 cup [[tomato]]es (canned are fine), crushed

=== To complete stew ===
* ½ lb (1 medium) yellow [[malanga]]
* 1 lb (2 medium) white [[malanga]]
* 1 lb (2 medium) [[boniato]]
* ½ lb (½ medium) [[yam]]
* 1 lb (2 medium) [[cassava|yucca]]
* 1 lb (½ medium) [[calabaza squash|calabaza]]
* 2 ears [[corn]], husked
* 2 green [[plantain]]s
* ¼ cup fresh [[lime juice]]
* 2 semi-ripe (yellow) [[plantain]]s
* 1 ripe (almost black) [[plantain]]

== Procedures ==
=== Broth ===
# Cover the tasajo with cold [[water]] and soak it for at least 8 hours (there is no need to refrigerate it).
# Change the [[water]] and continue soaking for another hour.
# Drain again and rinse under cold running [[water]].
# Put the tasajo in a large, heavy pot and add about 6 quarts of [[water]].
# Bring to a boil, reduce the heat and simmer, covered for 1 hour.
# Add the [[pork]], [[beef]] brisket, and [[bay leaf]], and let the three meats cook together until tender.
# Remove the pot from the heat and skim as much fat as possible from the broth (if you have time, the best way is to refrigerate the broth overnight until the fat solidifies and then remove it).

=== Sofrito ===
# Heat the [[oil]] in a skillet over medium heat and saute the [[onion]]s and [[green bell pepper|green pepper]] until the [[onion]]s are translucent, about 3 minutes.
# Add the [[garlic]] and cook 2 minutes more.
# Add the [[pepper]], [[cumin]], and [[tomato]]es and cook for another 2 minutes.
# Add the sofrito to the broth and simmer, covered, while you prepare the vegetables.

=== To complete stew ===
# Peel the [[malanga]], [[boniato]], [[yam]], [[cassava|yucca]], and [[calabaza squash|calabaza]] and cube them.
# Cut the [[corn]] and green [[plantain]]s into 1½-inch pieces.
# With a knife slit the skin of each piece of green plantain by opening it away from the center as if you were taking off a coat.
# Sprinkle the [[plantain]] pieces with the [[lime juice]].
# Slit the semi-ripe and ripe [[plantain]]s lengthwise and slice them crosswise into 1½-inch rounds.
# Do not remove their skins or they will disintegrate in the stew.
# Add the green [[plantain]]s to the simmering stew.
# After about 15 minutes, add the semi-ripe [[plantain]]s.
# After another 15 minutes, add the ripe [[plantain]]s and let them simmer for about 10 minutes.
# Serve hot in soup plates or, cocido-style, with the meats, vegetables, and broth in separate dishes (each diner removes the skin from the semi-ripe and ripe [[plantain]]s themselves).

[[Category:Beef brisket Recipes]]
[[Category:Boniato Recipes]]
[[Category:Calabaza Recipes]]
[[Category:Cassava Recipes]]
[[Category:Corn Recipes]]
[[Category:Green bell pepper Recipes]]
[[Category:Malanga Recipes]]
[[Category:Plantain Recipes]]
[[Category:Pork Recipes]]
[[Category:Stew Recipes]]