This dish is very hearty, so it should be eaten with nothing else except bread and a light fruit dessert. This recipe will feed 20, but you can cut in half and it can be frozen in batches.
Ingredients:
- 10 quarts water
- 1 lb beef jerky (tasajo)
- 2 lbs flank steak, cubed
- 2 lbs pork, cubed
- 2 lbs pork spare ribs, separated (optional)
- 1 3lb hen, cut up
- 4 ears corn, cut in fourths
- 2 lbs malanga (a yellow taro) peeled, cut in chunks
- 4 green plantains (soaked in lime juice) peeled, cut in chunks
- 2 lbs yuca (frozen or fresh) peeled, cut in chunks
- 2 lbs Cuban boniato (sweet potato, not yam) peeled, cut in chunks
- 2 lbs pumpkin, peeled, cut in chunks
- 1 lb ñame (a white taro) peeled, cut in chunks
- 1 lb guagui (a greyish taro) peeled, cut in chunks
- 4 ripe plantains, peeled, cut in chunks
- 4 limes for soaking green plantains
- Salt and freshly ground pepper to taste
- Sofrito
Directions:
The day before:
- Cut the beef jerky in large pieces and soak in water to cover. Soak overnight.
Next day:
- drain and place in a very large and deep stockpot.
- Add the 10 quarts of water and the cut up hen.
- Boil for one hour.
- Add the flank steak and pork pieces.
- Add the spare ribs.
- Boil for one more hours.
- Remove fat and froth that will rise to top.
- While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables).
- When meats are tender, add the viandas, except ripe plantains and pumpkin.
- Cook about one more hour.
- Add the sofrito and cook another 20-30 minutes.
- Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender.
- Taste for seasoning and adjust if necessary.
- If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot.
- Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl.
- You can place lime slices in little dishes along the table.
- The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own.
More Recipes:
No comments:
Post a Comment