Ingredients
- 3/4 lb Tasajo (salt-dry beef)
- 1 lb Baby back ribs
- Â Â Salt to taste
- Â Â 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
- Â Â cut into 2" pcs
- 1 lb Name (white yam) peeled, and
- Â Â cut into 2" pcs
- 1 lb Yellow malange peeled, and
- Â Â 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
- Â Â Juice of three limes
- 1 lb Calabaza peeled, and
- Â Â cut into 2" pcs
- 2 x Ripe plantains cut 2" pcs
- Â Â 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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