Esta es una exhibición prevé de cómo se va ver la receta de 'Ajiaco Criollo Cuban Creole Stew' imprimido.

Receta Ajiaco Criollo Cuban Creole Stew
by Global Cookbook

Ajiaco Criollo Cuban Creole Stew
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1/2 lb Tasajo (jerked beef), cut in 2-inch chunks
  • 1 lb Pork meat, cut in 2-inch chunks
  • 1 lb Beef brisket, cut in 2-inch chunks
  • 1 x Bay leaf
  • 1/4 c. Vegetable oil
  • 2 lrg Onions, peeled & minced
  • 1 med Green bell pepper, cored,seeded,minced
  • 3 x Cloves garlic, chopped
  • 1 tsp Freshly grnd pepper
  • 1/2 tsp Grnd cumin
  • 1 c. Tomatoes (canned are fine), crushed
  • 1/2 lb (1 medium) yellow malanga
  • 1 lb (2 medium) white malanga
  • 1 lb (2 medium) boniato
  • 1/2 lb (1/2 medium) name
  • 1 lb (2 medium) yucca
  • 1 lb (1/2 medium) calabaza
  • 2 x Ears corn, husked
  • 2 x Green plantains
  • 1/4 c. Fresh lime juice
  • 2 x Semi-ripe (yellow) plantains
  • 1 x Ripe (almost black) plantain

Direcciones

  1. Make the broth:Cover the tasajo with cool water and soak it for at least 8 hrs. (There is no need to chill it.) Change the water and continue soaking for another hour. Drain again and rinse under cool running water. Put the tasajo in a large, heavy pot and add in about 6 qts of water. Bring to a boil, reduce the heat and simmer, covered for 1 hour. Add in the pork, beef brisket, and bay leaf, and let the three meats cook together till tender.
  2. 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 chill the broth overnight till the fat solidifies and then remove it.)
  3. Make the Sofrito:Heat the oil in a skillet over medium heat and saute/fry the onions and green pepper till the onions are translucent/soft, about 3 min. Add in the garlic and cook 2 min more. Add in the pepper, cumin, and tomatoes and cook for another 2 min.
  4. Add in the sofrito to the broth and simmer, covered, while you prepare the vegetables.
  5. Complete the Dish:Peel the malanga, boniato, name, yucca, and calabaza and cube them. Cut the corn and green plantains into 1 1/2-inch pcs. With a knife slit the skin of each piece of greenplantain by opening it away from the center as if you were taking off a coat. Sprinkle the plantain pcs with the lime juice. Slit the semi-ripe and ripe plantains lengthwise and slice them crosswise into 1 1/2-inch rounds. Don't remove their skins or possibly they will disintegrate in the stew.
  6. Add in the green plantains to the simmering stew. After about 15 min, add in the semiripe plantains. After another 15 min, add in the ripe plantains and let them simmer for about 10 min.
  7. Serve warm in soup plates or possibly, cocido-style, with the meats, vegetables, and broth in separate dishes. ( Each diner removes the skin from the semi-ripe and ripe plantains themselves.)