Ajiaco Criollo Recipe

Submitted by: tompat

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Ready in: 1-2 hrs
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 12

Ingredients:
1/2 cup olive oil
2 large onions, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
3 cloves garlic, peeled and minced
1 tablespoon Spanish paprika
1 tablespoon black pepper
1 tablespoon cumin
1 cup crushed tomatoes
1 pound chicken, skinned and cut into 2-inch pieces
1 pound pork loin, cut into 2-inch pieces
1 pound flank steak, cut into 2-inch pieces
1 bay leaf
1 cup whole milk (optional)
1 medium yellow malanga
2 medium white malanga
2 medium boniato
2 medium yucca
1/2 medium calabaza
2 ears corn, husked
2 green plantains
2 semi-ripe (yellow) plantains
3 limes, juiced

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Directions:

Put the meats in a large, heavy pot and add about six quarts of water. Bring to a boil, reduce the heat and simmer, covered for one hour.

Meanwhile: Heat the oil in a skillet over medium heat. Sauté the onions and green pepper until the onions are translucent. Add the garlic, cumin, pepper bay leaf and tomatoes and cook for about five minutes. Add this to the meat and the broth and continue simmering, covered. Add optional milk at this point, if desired.

Peel the malanga, boniato, yucca, and calabaza and cut into cubes. Cut the corn and plantains into 1 1/2-inch chunks. Sprinkle the plantain pieces with lime juice.

Add the green plantains to the simmering stew. After about 15 minutes, add the semi ripe plantains. Continue cooking for 20 minutes. Serve hot.

This recipe from CDKitchen for Ajiaco Criollo serves/makes 12

Recipe ID: 89085

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