AJIACO (BEEF AND PEPPER STEW)
This is my take on the ubiquitous Latino stew, ajiaco. This version uses leftover roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth.
Provided by damasio
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
- Add the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. Stir in the oregano, and season to taste with salt and pepper.
- Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 34.4 g, Cholesterol 221.1 mg, Fat 24.2 g, Fiber 4.4 g, Protein 53.8 g, SaturatedFat 6.6 g, Sodium 240.6 mg, Sugar 8.1 g
POTATO STEW: AJIACO
Provided by Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring water to boil in a large pot.
- In a large skillet, fry onion, garlic, chicken pieces, tasajo, chorizo, and beef and pork stew meat in lard until onion is caramelized and meat is cooked through.
- Carefully transfer the contents of the skillet into the pot of boiling water. Simmer for 1 hour, skimming occasionally.
- In the same large skillet, simmer the green pepper in the tomato sauce until peppers are tender; season with salt.
- Meanwhile, prepare vegetable ingredients and add them to the large pot of simmering broth. Stir in the sauce, cover, and cook over low heat for 5 to 10 minutes. Remove the whole plantains and cook broth for another 50 minutes. Slice plantains into 1/2-inch thick pieces, drizzle with fresh lime juice, and return to broth after the broth has cooked for the last 50 minutes. Serve immediately.
AJIACO: CUBAN SOUP MADE WITH BEEF, PORK, AND TROPICAL VEGETABLES
Provided by Food Network
Time 10h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
- In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.
CARIBBEAN BEEF STEW
This recipe uses traditional Caribbean ingredients and seasonings. You can either use ox tails or beef back ribs for the meat (both inexpensive cuts). I use frozen "Sancocho Ajiaco" vegetables made by La Fe. It consists of large dice yautia, green plantain, yuca (cassava), pumpkin, and corn on the cob. Using fresh vegetables will not affect cooking time significantly. This recipe contains both pressure cooker instructions and conventional stove-top.
Provided by threeovens
Categories Stew
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Using a Dutch oven or pressure cooker (depending on your preferred method), brown oxtails or beef ribs in oil, over medium high heat, until well browned, about 10 minutes.
- Add onions, bay leaves, thyme, cloves, and water; cover and cook until meat is tender, 2 1/2 hours, over low heat in a Dutch oven on the stove-top or 1 1/2 hours in the pressure cooker.
- Add remaining ingredients (except salt and pepper) and cook an additional 30 minutes, until vegetables are tender and meat is falling off the bone.
- Season with salt, pepper, and sazon (if using) to taste.
- Serve hot.
Nutrition Facts : Calories 197.5, Fat 4.2, SaturatedFat 0.7, Sodium 267.1, Carbohydrate 41, Fiber 4.4, Sugar 14, Protein 3.4
AJIACO CUBANO
Ajiaco is a Cuban stew consisting of different indiginous root vegetables. It is incredibly tasty and nutritious. A native dish that symbolizes who Cubans are as a people and how diverse their ethnic backgrounds came to be formed. According to famed Cuban scholar Fernando Ortiz, the Amerindians gave us the maiz (corn), papa(potato), malanga (arum), boniato(sweet potato), yuca (cassava),and aji(pepper). The Spaniards added calabaza(pumpkin) and nabo (turnip), while the Chinese added spices. The Africans contributed name(yams). He says, that Cubans are " a mestizaje(mixture) of kitchens, a mestisaje of races, a mestisaje of cultures, a dense broth of civilization that bubbles on the stove of the Caribbean." The Cuban ajiaco retains the unique flavors of its diverse ingredients, which enrich one another. Some ingredients may dissolve completely, while others may remain more distinct. Yet all provide flavor to this hearty simmering stew, which by its very nature is always in a state of flux. The cuts of meat all have something in common aside from being "Cuban-style-cut" they are cheaper cuts, as this is the dish of the "common man." I have used many sources to come up with this recipe for you, from books published in 1925 to ones that I found on the internet. Also, used A Taste of Cuba recipe by Sonia Martinez, from El asere.com.,Ms Ramona V. Abella's "The Cuban Food Fairy", and Srta Maria Antonieta Reyes Gavilan y Moenk's "Delicias del la Mesa - Manual de Cocina y Reposteria". All you need with this dish is some good Cuban bread, a French baguette or even Foccaccia and some sliced fresh fruit, if you aren't too stuffed by this point! Cuban food is highly seasoned but never HOT! The ajiaco is/was made every Saturday(Before Castro)and was served as a noon meal which would have a longer lasting effect and in the evening they would have something light. This is very good and appetizing. Hope you will enjoy!
Provided by Manami
Categories Pork
Time 5h10m
Yield 10-12 serving(s)
Number Of Ingredients 27
Steps:
- THE DAY BEFORE:.
- Cut the beef jerky in large pieces and soak in water to cover.
- Soak overnight.
- SOUP:.
- Now drain jerky and place in a very large and deep stockpot.
- Add the 5 quarts of water and the cut up hen or chicken.
- Boil for one hour.
- Add the flank steak and pork pieces.
- Add the spare ribs.
- Boil for one more hour.
- Remove fat and froth that will rise to top.
- While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables).
- PREPARE SOFRITO:.
- Add all ingredients, except for seasonings, to sauté pan and allow to simmer for 20 minutes.
- Then add seasonings and simmer about 5 minutes longer.
- Discard the bay leaves.
- PREPARE THE VEGETABLES:.
- When meats are tender, add the viandas, except ripe plantains and pumpkin.
- Cook about one hour more.
- Add the sofrito and cook another 20-30 minutes.
- Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender.
- Taste for seasoning and adjust if necessary.
- If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot.
- Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl.
- You can place lime slices in little dishes along the table.
- The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own.
- This is so versatile, it can be served as a stew with rice and a salad of lettuce, tomatoe and cucumbers, or served with just the broth or served as is; meats and vegetables in a deep soup bowl.
- Buen Provecho!
Nutrition Facts : Calories 767, Fat 31.8, SaturatedFat 10.9, Cholesterol 95.9, Sodium 891.2, Carbohydrate 88.5, Fiber 13.9, Sugar 14.2, Protein 39.1
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