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Ingredients Jump to Instructions ↓

  1. 3/4 pound tasajo (salt-dried beef)

  2. 1 pound baby back ribs

  3. 1 pound flank steak

  4. 1 pound pork loin

  5. 1 cup olive oil

  6. 2 cups chopped onions

  7. 1/4 cup chopped garlic

  8. 1 green bell pepper, seeded and chopped

  9. 1 red bell pepper, seeded and chopped

  10. 1 cup peeled, seeded, and chopped tomatoes

  11. 1 tablespoon cumin

  12. 1 tablespoon Spanish paprika

  13. 1 tablespoon black pepper

  14. 1 pound yuca, peeled and cut into 2-inch pieces

  15. 1 pound name (white yam ), peeled and cut into 2-inch pieces

  16. 1 pound yellow malanga , peeled and cut into 2-inch pieces

  17. 2 ears of corn , scraped off the cob

  18. 1 pound boniato , cut into 2-inch pieces

  19. 2 green plantains, cut into 2-inch pieces Juice of three limes

  20. 1 pound calabaza , peeled and cut into 2-inch pieces

  21. 2 ripe plantains, cut into 2-inch pieces

Instructions Jump to Ingredients ↑

  1. 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.

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