Ajiaco emerilized
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | tasajo; (salt-dried beef) |
| 1.00 | pounds | baby back ribs |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | pounds | flank steak |
| 1.00 | pounds | pork loin |
| 1.00 | cup | olive oil |
| 2.00 | cup | chopped onions |
| ¼ | cup | chopped garlic |
| 1.00 | green bell pepper; seeded, chopped | |
| 1.00 | red bell pepper; seeded, chopped | |
| 1.00 | cup | peeled; seeded, chopped tomatoes |
| 1.00 | tablespoon | cumin |
| 1.00 | tablespoon | spanish paprika |
| 1.00 | tablespoon | freshly-ground black pepper |
| 1.00 | pounds | yuca; peeled, and |
| 1 | cut into 2 pieces | |
| 1.00 | pounds | name (white yam); peeled, and |
| 1 | cut into 2 pieces | |
| 1.00 | pounds | yellow malange; peeled, and |
| 1 | cut into 2 pieces | |
| 2.00 | ears corn - kernels scraped from th; e cob | |
| 4.00 | quart | chicken stock |
| 1.00 | pounds | boniato; cut 2 pieces |
| 2.00 | green plantains; cut 2 pieces | |
| 1 | juice of three limes | |
| 1.00 | pounds | calabaza; peeled, and |
| 1 | cut into 2 pieces | |
| 2.00 | ripe plantains; cut 2 pieces | |
| 1 | crusty bread; for serving | |
Directions
Soak the tasajo overnight in cold water, changing the water at least twice. Remove the tasajo from the water and cut into 1-inch pieces.
Cut the ribs into individual ribs. Cut the flank steak into 1-inch strips. Cut the pork into 1-inch pieces. 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 until the ribs are tender.
Remove from the heat and drain. In a stock pot, heat the olive oil.
When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Saute the mixture for 2 to 3 minutes. Add the flank steak and pork loin. Brown the meat for 3 to 4 minutes. Season the meat with salt. Add the yuca, name, malanga, and corn. Season with salt and pepper. Add 4 quarts chicken stock and bring to a boil. Reduce to a simmer and cook for 45 minutes or until the vegetables are tender. Add the boniato, green plantains, and lime juice. Cook for 10 minutes. Add the calabaza and the ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew will be creamy with pieces of meat and vegetables. Serve with crusty bread. This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A47 broadcast 04-29-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
05-11-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000