Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables

Recipe courtesy Tony A. Piedra
TOTAL TIME: 10 hr
Prep: 8 hr
Inactive Prep: --
Cook: 2 hr
YIELD: 8 servings
LEVEL: --

ingredients

  • 8 ounces tasajo (cured dry beef), cut into cubes and soaked overnight
  • 8 ounces pork stew meat cut into cubes
  • 1 ear fresh corn
  • 1 green plantain
  • 8 ounces cassava
  • 8 ounces malanga (a root similar to potato)
  • 8 ounces sweet yam
  • 1/2 cup crushed tomatoes
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Directions

Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.

In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.

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  • on February 23, 2014

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    This was an interesting recipe to make. I had never had malanga before in my life. I had never even heard of it before. I did things a little differently. I cooked the vegetables in the broth and then pureed them. Then I worked in the meat, corn, and seasoned to taste. Delicious!

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