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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 yuca, peeled and cut into 2-inch pieces
• 1 pound name (white yam), peeled and cut into 2-inch pieces
• 1 pound yellow malanga, 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
• 1 pound calabaza, peeled and cut into 2-inch pieces
• 2 ripe plantains, cut into 2-inch pieces

Description

Food Network