- 2 chicken thighs
- ½ pound of beef (brisket)
- ½ pound of soft, unsalted tasajo
- 3 smoked pork elbows
- 2 ears of corn
- 1 chayote
- 1 green banana
- 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 call it in Cuba)
This recipe includes some preliminary steps, such as soaking the tasajo to desalinate it, using the resulting water to prepare the ajiaco. For this process, change the water at least three times and keep only the final broth.
In a saucepan, add annatto oil and sear the meats. Add pepper to taste. Once browned, remove them and set aside.
In the same oil where you seared the meats, prepare a good sofrito. Add the onion, peppers, garlic, and cilantro, and then incorporate 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 after the first 20 minutes of cooking the meats. Start by adding the sweet potato, malanga, yam, cassava, and corn.
Let it cook for 20 more 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 your taste.
Enjoy your meal!