Preparation Time
90
Note
Ajiaco is one of the dishes that culturally identifies us. It was the inspiration for anthropologist Fernando Ortiz to describe the process of transculturation in Cuban society. It is a traditional recipe, although each cook has their own little twist. Here, we share the version from our chef, based on a thorough review of other recipes. We hope you enjoy it, and if you make it at home, don’t forget to share a photo with us.
Ingredients
- 2 chicken thighs
- ½ libra de beef (falda)
- ½ pound of tasajo (soft and unsalted)
- 3 smoked pork elbows
- 2 ears of corn
- 1 chayote
- 1 green plantain
- 1 cassava
- ½ pound of pumpkin
- ½ pound of sweet potato
- ½ pound of malanga
- ½ pound of yam
- 1 onion
- 1 tablespoon of cumin
- 2 lemons
- 1 bunch of Cuban cilantro
- 2 cachucha peppers
- 1 yellow chili pepper
- Pepper
- 7 cloves of garlic
- 3 liters of broth to desalinate the tasajo
- Achiote oil (or Bija as we know it in Cuba)
Instructions
This recipe requires some preliminary steps, such as soaking the tasajo to remove the salt, using that water later to prepare the ajiaco. For this process, change the water at least 3 times and keep only the final broth.
In a pot, add annatto oil and sear the meats. Add pepper to taste. Once they are browned, remove them and set aside.
In the same oil in which you sealed the meats, prepare a good sauté. Add the onion, peppers, garlic, cilantro, and then the shredded tasajo and the reserved meats, including the pork elbows.
Mix well and cover with the broth. Let it cook covered over medium heat for about 20 minutes.
The root vegetables are added gradually, once the first 20 minutes of cooking the meats have passed. First, add the sweet potato, malanga, yam, cassava, and corn.
Let it cook for another 20 minutes and add the banana, pumpkin, and chayote. Keep the heat medium and the pot covered for 40 minutes.
Serve the Cuban ajiaco hot. Don't forget to add lemon juice to taste.
Bon appétit!
Servings
4