Ajiaco Cubano Recipe

Ingredients for Ajiaco Cubano

• 2 cups water
• Beef Jerky
• Flank Steak
• Pork Spareribs
• Chicken Pieces
• Corn
• Yellow Taro Root
• Yucca Root
• Sweet Potato
• Fresh Pumpkin
• Taro Root
• Grey Taro Root
• Plantains
• Limes
• salt to taste
• Fresh Coarse Ground Black Pepper
• 2 tbsp olive oil
• 1 large chopped onion
• Scallions
• Garlic Cloves
• Green Pepper
• Tomato Puree
• 1 tsp oregano
• 1 tbsp ground cumin
• Fresh Ground Black Pepper
• Whole Bay Leaf

How to Make Ajiaco Cubano

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. Season with salt to taste. You may need to add more broth or water during simmering to maintain desired consistency.
7. Before serving, taste and adjust seasonings as needed. The Ajiaco should be richly flavorful, but not overwhelmingly spicy.
8. Serve hot with crusty Cuban bread, a French baguette, or focaccia, and alongside some fresh sliced fruit.