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Ajiaco Cubano Recipe

Embark on a culinary journey through time with this authentic Ajiaco Cubano recipe! This hearty Cuban stew, a true reflection of Cuba's rich and diverse heritage, is a celebration of flavors from Indigenous roots to Spanish, African, and Chinese influences. Fernando Ortiz famously described Cuban cuisine as a 'mestizaje'—a vibrant blend of cultures—and this Ajiaco embodies that spirit perfectly. Imagine tender chunks of affordable, Cuban-style cut meat simmering alongside a medley of indigenous root vegetables like potatoes, yuca, malanga, and sweet potatoes, enhanced by the sweetness of pumpkin and turnip, and a hint of exotic spices. This isn't just a meal; it's a story told through every delicious bite. Learn the secrets passed down through generations, from 1925 cookbooks to modern Cuban kitchens, and create a dish that's both comforting and historically significant. Serve with crusty bread and fresh fruit for a truly authentic Cuban experience.

Prep Time 60 mins
Cook Time 310 mins
Calories 767 kcal
Protein 78g
Rating 5.0 (3 Reviews)
Ajiaco Cubano 104

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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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.

Nutrition Information (Approximate per serving)

Sodium

37 g

Sugar

56g

Fat

54g

Carbs

29g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat The Americas Caribbean Gluten Free One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Cuisine Occasion North American Main Dish Soups Stews Beef Pork Vegetables Caribbean Central American Cuban Comfort Food Meat Taste Mood Savory