Ajiaco-emerilized Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Tasajo, salt-dried beef
1 lbs: Baby back ribs,
1 lbs: Flank steak,
1 lbs: Pork loin,
1 cup: Olive oil,
2 cup: Chopped onions,
1/4 cup: Chopped garlic,
1: Green bell pepper, seeded
And chopped,
1: Red bell pepper, seeded and
Chopped,
1 cup: Peeled, seeded, and chopped
Tomatoes,
1 tbsp: Cumin,
1 tbsp: Spanish paprika,
1 tbsp: Black pepper,
1 lbs: Yuca, peeled and cut into
2 Inch: pieces,
1 lbs: Name, (white yam), peeled and
Cut into 2-inch pieces,
1 lbs: Yellow malange, peeled and
Cut into 2-inch pieces,
2 Ears: of corn, scraped off
The cob,
1 lbs: Boniato, cut into 2-inch
Pieces,
2: Green plantains, cut into
2 Inch: pieces,
Juice of three limes,
1 lbs: Calabaza, peeled and cut
Into 2-inch pieces,
2: Ripe plantains, cut into
2 Inch: pieces,
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 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.
Yield: about 8 servings
EMERIL LIVE SHOW #EMIA47
Source from luhu.jp
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 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.
Yield: about 8 servings
EMERIL LIVE SHOW #EMIA47
Source from luhu.jp
Tags
Emeril