- 2 chicken thighs
- ½ pound of beef (brisket)
- ½ pound of tasajo (soft and unsalted)
- 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
- 7 cloves of garlic
- 3 liters of broth to desalinate the tasajo
- Annatto oil (or Bija as we know it in Cuba)
This recipe requires previous preparations, such as soaking the tasajo to desalinate it, using that water 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 your taste. Once they are browned, remove them and set them aside.
In the same oil where you sealed the meats, prepare a good sofrito. Add the onion, bell peppers, garlic, cilantro, and then the shredded tasajo and the meats you had reserved, including the pork elbows.
Mix well and cover it with the broth. Let it cook covered over medium heat for about 20 minutes.
The root vegetables are gradually added 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 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. Do not forget to add lemon juice to your taste.
Enjoy your meal!!