Ajiaco Cubano Recipes

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!

Steps:

• Make the broth: Cover the tasajo with cold water and soak it for at least 8 hours. (There is no need to refrigerate it.) Change the water and continue soaking for another hour. Drain again and rinse under cold running water. Put the tasajo in a large, heavy pot and add about 6 quarts of water. Bring to a boil, reduce the heat and simmer, covered for 1 hour. Add the pork, beef brisket, and bay leaf, and let the three meats cook together until tender. Remove the pot from the heat and skim as much fat as possible from the broth. (If you have time, the best way is to refrigerate the broth overnight until the fat solidifies and then remove it.)
• Make the Sofrito: Heat the oil in a skillet over medium heat and saute the onions and green pepper until the onions are translucent, about 3 minutes. Add the garlic and cook 2 minutes more. Add the pepper, cumin, and tomatoes and cook for another 2 minutes.
• Add the sofrito to the broth and simmer, covered, while you prepare the vegetables.
• Complete the Dish: Peel the malanga, boniato, name, yucca, and calabaza and cube them. Cut the corn and green plaintains into 1 1/2-inch pieces. With a knife, split the skin of each piece of green plantain and open it away from the center as if you were taking off a coat. Sprinkle the plantain pieces with the lime juice. Slit the semi-ripe and ripe plantains lengthwise and slice them crosswise into 1 1/2-inch rounds. Do not remove their skins or they will disintegrate in the stew. Add the green plantains to the simmering stew. After about 15 minutes, add the semiripe plantains. After another 15 minutes, add the ripe plantains and let them simmer for about 10 minutes.
• Serve hot in soup plates or, cocido-style, with the meats, vegetables, and broth in separate dishes. (Each diner removes the skin from the semi-ripe plantains themselves).

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.