Ajiaco Cubano
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The Tale of Ajiaco Cubano
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Ajiaco Cubano is considered one of Cuba's oldest dishes, its base of root vegetables and corn reflecting indigenous Taino cooking, later enriched with meats and seasonings introduced by Spanish colonizers and African cooks. Layered by each wave of settlement, it's often cited as a culinary metaphor for Cuba's mixed heritage itself.
Ingredients
Scale:· 8 servings
- 1 lb beef flank or brisket, cubed
- 1/2 lb pork ribs
- 1 lb chicken thighs
- 1 ear corn, cut into chunks
- 1 yuca, peeled and cubed
- 1 malanga, peeled and cubed
- 1 boniato (sweet potato), peeled and cubed
- 1 plantain, cubed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 (8 oz) can tomato sauce
- 8 cups water or broth
- Salt and black pepper to taste
Instructions
- 1In a large pot, combine beef, pork ribs, chicken, and water; bring to a boil, skimming foam.
- 2Simmer 45 minutes until the meats begin to soften.
- 3Add corn, yuca, malanga, boniato, and plantain, and simmer 25 minutes.
- 4In a separate pan, saute onion, bell pepper, and garlic, then stir in tomato sauce; add this sofrito to the pot.
- 5Continue simmering 15-20 minutes until all vegetables and meats are very tender and the broth has thickened slightly.
- 6Season with salt and pepper.
- 7Serve hot in deep bowls as a main course stew.
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