Cuban dish "Ajiaco" with root vegetables and mixed meat

Votes: 4

Time: 2 hours 30 minutes
Complexity: average
Servings: 8

Cuban dish "Ajiaco" with root vegetables and meat mix - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

120 g salted dried beef (tasayo)
120 g of chicken pieces
450 g pork loin ribs
450 g of beef flank steak
450 g pork tenderloin
1 cup olive oil
2 cups chopped onion
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 tbsp cumin
1 tbsp Spanish paprika
1 tbsp. black pepper

Vegetables:

450 g peeled and cut into 5 cm pieces cassava root
450 g white yams (white sweet potatoes), peeled and cut into 5 cm pieces
450 g of yellow malanga root, peeled and cut into 5 cm pieces
2 ears of corn, cut into 3-4 equal pieces
450 g sweet potato, cut into 5 cm pieces
2 green plantains, cut into 5 cm pieces
Juice of 3 limes
450 g butternut squash, peeled and cut into 5 cm pieces
2 ripe plantains, cut into 5 cm pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: dried beef, chicken, pork, sweet pepper, tomatoes, sweet potato, corn, plantain, butternut squash, lime juice, cumin, paprika

Cooking the dish according to the recipe:

Soak the beef jerky in cold water overnight, changing the water at least twice. Remove the tasayo from the water and cut into 2.5 cm pieces. Cut the spare ribs into individual pieces.

Cut the flank steak into 2.5 cm strips. Cut the pork into 2.5 cm pieces. Place the tasayo and ribs in a saucepan and cover with water. Season with pepper and salt. Simmer for about an hour until the ribs are tender. Remove from heat and drain.
Heat olive oil in a saucepan. When hot, add the onion, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Sauté for 2-3 minutes. Add the chicken, flank steak, and pork tenderloin. Sauté for 3-4 minutes. Season with salt.

Add cassava, yams, malanga, and corn. Season with salt and pepper.
Pour in 4 liters of chicken broth and bring to a boil. Reduce heat and simmer for 45 minutes, until vegetables are tender. Add sweet potatoes, green plantains, and lime juice. Cook for 10 minutes.

Add the butternut squash and ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew should be creamy, with chunks of meat and vegetables. Serve with crusty bread.