FBD

Ajiaco Emerilized

OtherBeefAdvanced180 minBy Northstar

Ingredients

Servings
4
  • 0.8 lb salt-dried beef (tasajo), soaked overnight
  • 1 lb baby back ribs
  • 1 lb flank steak, cut into 1-inch strips
  • 1 lb pork loin, cut into 1-inch pieces
  • 1 cup olive oil
  • 2 cup chopped onions
  • 0.3 cup chopped garlic
  • 2 large bell peppers (green and red), chopped
  • 1 cup peeled, seeded, chopped tomatoes
  • 1 tbsp cumin
  • 1 tbsp Spanish paprika
  • 1 lb yuca (or potatoes), peeled and cut into 2-inch pieces
  • 2 ears corn, kernels scraped
  • 16 cup chicken stock (1 gallon)
  • 1 lb winter squash (calabaza), peeled and cut into 2-inch pieces
  • 2 large ripe plantains, cut into 2-inch pieces
  • 3 limes limes, juiced

Instructions

  1. 1

    Soak the tasajo overnight in cold water, changing water at least twice. Cut into 1-inch pieces. Cut ribs individually.

  2. 2

    Place tasajo and ribs in a stock pot, cover with water, season with salt and pepper. Cook about 1 hour until ribs are tender. Drain.

  3. 3

    In a large stock pot, heat olive oil. Add onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Sauté 2 to 3 minutes.

  4. 4

    Add flank steak and pork loin. Brown 3 to 4 minutes. Add yuca, corn, and 4 quarts chicken stock. Bring to boil. Reduce to simmer and cook 45 minutes until vegetables are tender.

  5. 5

    Add green plantains, cooked tasajo/ribs, and lime juice. Cook 10 minutes.

  6. 6

    Add calabaza/squash and ripe plantains. Cook until everything is tender. Serve with crusty bread.