3/4 pound tasajo (salt-dried beef)
1 pound baby back ribs
1 pound flank steak
1 pound pork loin
1 cup olive oil
2 cups 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 tablespoon cumin
1 tablespoon Spanish paprika
1 tablespoon black pepper
1 pound yuca, peeled and cut into 2-inch pieces
1 pound name (white yam), peeled and cut into 2-inch pieces
1 pound yellow malanga, peeled and cut into 2-inch pieces
2 ears of corn, scraped off the cob
1 pound boniato, cut into 2-inch pieces
2 green plantains, cut into 2-inch pieces
Juice of three limes
1 pound calabaza, peeled and cut into 2-inch pieces
2 ripe plantains, cut into 2-inch pieces
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