Ajiaco-Emerilized

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Rated 4 stars out of 5
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  • Read 4 Reviews
Total Time:
2 hr 30 min
Prep
1 hr 0 min
Cook
1 hr 30 min
Yield:
about 8 servings
Level:
--
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Ingredients

  • 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

Directions

Soak the tasajo overnight in cold water, changing the water at least twice. Remove the tasajo from the water and cut into 1-inch pieces. Cut the ribs into individual ribs. Cut the flank steak into 1 inch strips. Cut the pork into 1-inch pieces. Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper. Cook the meat for about 1 hour or until the ribs are tender. Remove from the heat and drain. In a stock pot, heat the olive oil. When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Saute the mixture for 2 to 3 minutes. Add the flank steak and pork loin. Brown the meat for 3 to 4 minutes. Season the meat with salt. Add the yuca, name, malanga, and corn. Season with salt and pepper. Add 4 quarts chicken stock and bring to a boil. Reduce to a simmer and cook for 45 minutes or until the vegetables are tender. Add the boniato, green plantains, and lime juice. Cook for 10 minutes. Add the calabaza and the ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew will be creamy with pieces of meat and vegetables. Serve with crusty bread.

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Newest Ratings and Reviews

Read all 4 reviews

  • on February 18, 2010

    Flag

    I think tis is a yoummy recipe. A little involved for the junior cook. I love potatoe soup and this is fantastic. The title is fine. It does say Emerilized! You did it again Emeril Thanks!

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  • on December 19, 2007

    Flag

    This is not even remotely close to an ajiaco!! Could Emeril at least have respected ONE ingredient so he could have called it such? Green peppers is far from even being close to an ajiaco.
    Real Ajiaco is a potato stew with chicken and guascas. This looks more like a tomato beef stew. I am sure it's good but please DON'T call it an ajiaco if it does not even resemble it remotely.

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  • on June 25, 2007

    Flag

    I am so glad finally somebody got it right. This ajiaco taste just like my grandmother used to make.

    people found this review Helpful.
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