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Recipe Name: Ajiaco Criollo Cuban Creole Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Pound(s) Tasajo, jerked beef cut in
2-inch chunks
1 Pound(s) Pork meat, cut in 2-inch
1 Pound(s) Beef brisket, cut in 2-inch
1 Bay leaf
1/4 Cup(s) Vegetable oil
2 Onions, peeled & chopped
1 Green bell pepper
3 Cloves garlic, minced
1 Teaspoon(s) Freshly ground pepper
1/2 Teaspoon(s) Ground cumin
1 Cup(s) Tomatoes, canned are fine
1/2 Pound(s) 1 medium yellow malanga
1 Pound(s) 2 medium white malanga
1 Pound(s) 2 medium boniato
1/2 Pound(s) 1/2 medium name
1 Pound(s) 2 medium yucca
1 Pound(s) 1/2 medium calabaza
2 Ears corn, husked
2 Green plantains
1/4 Cup(s) Fresh lime juice
2 Semi-ripe, yellow plantains
1 Ripe, almost black plantain
Make the 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.) Make the Sofrito: Heat the oil in a
skillet over medium heat and saute the onions and green pepper until
the onions are translucent, about 3 minutes. Add the garlic and cook 2
minutes more. Add the pepper, cumin, and tomatoes and cook for another
2 minutes. Add the sofrito to the broth and simmer, covered, while you
prepare the vegetables. Complete the Dish: Peel the malanga,
boniato, name, yucca, and calabaza and cube them. Cut the corn and
green plantains into 1 1/2-inch pieces. With a knife slit the skin of
each piece of greenplantain 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 plantains lengthwise and slice them
crosswise into 1 1/2-inch rounds. Do not remove their skins or they
will disintegrate in the stew. Add the green plantains to the
simmering stew. After about 15 minutes, add the semiripe plantains.
After another 15 minutes, add the ripe plantains 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 plantains themselves.)
Recipe By : TVFN - Taste - Show # 4881 Posted to MC-Recipe Digest
V1 #314 Date: Sun, 24 Nov 1996 15:53:26 -0500 From:

Nutrition (calculated from recipe ingredients)
Calories: 5236
Calories From Fat: 2846
Total Fat: 317.3g
Cholesterol: 585.1mg
Sodium: 12160.8mg
Potassium: 10005.4mg
Carbohydrates: 449.2g
Fiber: 37.3g
Sugar: 61.3g
Protein: 156.3g

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