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Raciónes: 8

Ingredientes

Cost per serving $4.26 view details
  • 3/4 lb Tasajo (salt-dry beef)
  • 1 lb Baby back ribs Salt to taste Freshly-grnd black pepper to taste
  • 1 lb Flank steak
  • 1 lb Pork loin
  • 1 c. Extra virgin olive oil
  • 2 c. Minced onions
  • 1/4 c. Minced garlic
  • 1 x Green bell pepper seeded, minced
  • 1 x Red bell pepper seeded, minced
  • 1 c. Peeled, seeded, minced tomatoes
  • 1 Tbsp. Cumin
  • 1 Tbsp. Spanish paprika
  • 1 Tbsp. Freshly-grnd black pepper
  • 1 lb Yuca peeled, and cut into 2" pcs
  • 1 lb Name (white yam) peeled, and cut into 2" pcs
  • 1 lb Yellow malange peeled, and cut into 2" pcs
  • 2 x ears Corn - kernels scraped from the cob
  • 4 quart Chicken stock
  • 1 lb Boniato cut 2" pcs
  • 2 x Green plantains cut 2" pcs Juice of three limes
  • 1 lb Calabaza peeled, and cut into 2" pcs
  • 2 x Ripe plantains cut 2" pcs Crusty bread for serving

Direcciones

  1. Soak the tasajo overnight in cool water, changing the water at least twice. Remove the tasajo from the water and cut into 1-inch pcs. Cut the ribs into individual ribs. Cut the flank steak into 1-inch strips. Cut the pork into 1-inch pcs. Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper. Cook the meat for about 1 hour or possibly till the ribs are tender. Remove from the heat and drain.
  2. In a stock pot, heat the extra virgin olive oil. When the oil is warm, add in the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Saute/fry the mix for 2 to 3 min. Add in the flank steak and pork loin. Brown the meat for 3 to 4 min. Season the meat with salt. Add in the yuca, name, malanga, and corn. Season with salt and pepper. Add in 4 qts chicken stock and bring to a boil. Reduce to a simmer and cook for 45 min or possibly till the vegetables are tender. Add in the boniato, green plantains, and lime juice. Cook for 10 min. Add in the calabaza and the ripe plantains and cook for 15 min. Season with salt and pepper. The stew will be creamy with pcs of meat and vegetables. Serve with crusty bread.
  3. This recipe yields 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 786g
Recipe makes 8 servings
Calories 700  
Calories from Fat 460 66%
Total Fat 51.54g 64%
Saturated Fat 12.17g 49%
Trans Fat 0.09g  
Cholesterol 81mg 27%
Sodium 842mg 35%
Potassium 1278mg 37%
Total Carbs 29.35g 8%
Dietary Fiber 5.2g 17%
Sugars 11.91g 8%
Protein 31.73g 51%
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