Ingredients
- 3/4 pound tasajo (salt-dried beef)
- 1 pound baby back ribs
- 1 pound flank steak
- 1 pound pork loin
- 1 cup olive oil
- 2 cups chopped onions
- 1/4 cup chopped garlic
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 cup peeled, seeded, and chopped tomatoes
- 1 tablespoon cumin
- 1 tablespoon Spanish paprika
- 1 tablespoon black pepper
- 1 pound yucca, peeled and cut into 2-inch pieces
- 1 pound name (white yam), peeled and cut into 2-inch pieces
- 1 pound yellow malange, peeled and cut into 2-inch pieces
- 2 ears of corn, scraped off the cob
- 1 pound boniato, cut into 2-inch pieces
- 2 green plantains, cut into 2-inch pieces
- Juice of three limes
- 2 ripe plantains, cut into 2-inch pieces
- 1 pound calabaza, peeled and cut into 2-inch pieces
Description
Ajiaco-emerilized
Emerils
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