Ingredientes para Ajiaco Cubano
- 2 cups water
- Beef Jerky
- Flank Steak
- Pork Spareribs
- Chicken Pieces
- 1 cup chopped corn
- Yellow Taro Root
- 1 cup peeled and diced yuca
- 1 large diced sweet potato
- 1 cup peeled and diced pumpkin
- Taro Root
- Grey Taro Root
- Plantains
- Limes
- salt to taste
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 1 large chopped onion
- Scallions
- 2 minced garlic cloves
- 1 chopped green bell pepper
- Tomato Puree
- 1 tsp oregano
- 1 tbsp ground cumin
- 1/2 tsp ground black pepper
- Whole Bay Leaf
- 1 kg Cuban-style cut beef
- 1/4 tsp cayenne pepper (optional)
- 4 cups chicken broth
- 2 large diced potatoes
- 1 large diced malanga
- 1 cup peeled and diced turnip
- 1 cup peeled and diced yams
- 1-2 chopped ají peppers
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Como fazer Ajiaco Cubano
- In a large pot or Dutch oven, brown 1 kg of Cuban-style cut beef (chuck or similar) over medium-high heat. Remove the meat and set aside.
- Add 2 tbsp olive oil to the pot and sauté 1 large chopped onion, 2 minced garlic cloves, and 1 green bell pepper (chopped) until softened, about 5 minutes.
- Add 1 tbsp of ground cumin, 1 tsp of oregano, 1/2 tsp of ground black pepper, and 1/4 tsp of cayenne pepper (optional) to the pot. Stir and cook for 1 minute more.
- Return the meat to the pot. Add 4 cups of chicken broth, 2 cups of water, 2 large diced potatoes (russet or Yukon gold), 1 large diced sweet potato (boniato), 1 large diced malanga, 1 cup of peeled and diced yuca (cassava), 1 cup of peeled and diced pumpkin (calabaza), 1 cup of peeled and diced turnip (nabo), 1 cup of peeled and diced yams (name), 1 cup of chopped corn (maiz), and 1-2 chopped ají peppers (adjust to your spice preference).
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or until the meat is incredibly tender and the vegetables are soft. Stir occasionally.
- Season with salt to taste. You may need to add more broth or water during simmering to maintain desired consistency.
- Before serving, taste and adjust seasonings as needed. The Ajiaco should be richly flavorful, but not overwhelmingly spicy.
- Serve hot with crusty Cuban bread, a French baguette, or focaccia, and alongside some fresh sliced fruit.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
56g
Fat
54g
Carbs
29g
