Ajiaco Emerilized Recipe

Ingredients

  • 3/4 lb Tasajo (salt-dry beef)
  • 1 lb Baby back ribs
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 lb Flank steak
  • 1 lb Pork loin
  • 1 c. Extra virgin olive oil
  • 2 c. Minced onions
  • 1/4 c. Minced garlic
  • 1 x Green bell pepper seeded, minced
  • 1 x Red bell pepper seeded, minced
  • 1 c. Peeled, seeded, minced tomatoes
  • 1 Tbsp. Cumin
  • 1 Tbsp. Spanish paprika
  • 1 Tbsp. Freshly-grnd black pepper
  • 1 lb Yuca peeled, and
  •     cut into 2" pcs
  • 1 lb Name (white yam) peeled, and
  •     cut into 2" pcs
  • 1 lb Yellow malange peeled, and
  •     cut into 2" pcs
  • 2 x ears Corn - kernels scraped from the cob
  • 4 quart Chicken stock
  • 1 lb Boniato cut 2" pcs
  • 2 x Green plantains cut 2" pcs
  •     Juice of three limes
  • 1 lb Calabaza peeled, and
  •     cut into 2" pcs
  • 2 x Ripe plantains cut 2" pcs
  •     Crusty bread for serving

Description

Soak The Tasajo Overnight In Cool Water, Changing The Water At Least Twice. Remove The Tasajo From The Water And Cut Into 1-inch Pcs. Cut The Ribs Into Individual Ribs. Cut The…

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