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Ingredients Jump to Instructions ↓

  1. Crockpot Ajiaco Criollo

  2. Makes 4-6 servings

  3. 1/4 lb flank steak, cubed into bite-size pieces

  4. 1/2 lb pork loin, cubed into bite-sized pieces

  5. 4 cups chicken broth

  6. 1/4 cup red wine

  7. 1/4 cup boniato (sweet potato) peeled and cubed

  8. 1/4 cup yuca (cassava) peeled and cubed

  9. 1/4 cup fresh pumpkin (or butternut squash) peeled and cubed

  10. 1 ripe plantain, peeled and cubed

  11. 1 ear of fresh, sweet corn, husked and cut into 2 inch chunks

  12. 1 teaspoon salt

  13. 1/2 teaspoon pepper

  14. 2 teaspoons paprika

  15. 1 bay leaf

  16. 1 fresh lime, cut into slices

  17. Place the above into a 6 quart crockpot.

  18. 3 tablespoons olive oil

  19. 1 small onion, diced

  20. 1/4 green pepper, diced

  21. 2 cloves fresh garlic, pressed

  22. 8 oz can tomato sauce

  23. 1/2 teaspoon cumin

  24. 1/2 teaspoon oregano

  25. Heat the olive oil in a small skillet over medium heat. Saute the

  26. onion and green pepper until the onion is transluscent. Add the

  27. garlic, tomato sauce, cumin and oregano. Add this to the vegetables

  28. and meat in the crockpot.

  29. 6-8 hours, or high for 4-5 hours.

  30. Remove the bay leaf, squeeze in the lime and serve with hot Cuban

  31. bread.

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