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Ajiaco Emerilized Recipe - Cooking Index

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Ajiaco Emerilized

Type: Meat, Pork
Courses: Soup
Serves: 8 people

Recipe Ingredients

3/4 lb 340g / 11ozTasajo (salt-dried beef)
1 lb 454g / 16ozBaby back ribs
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozFlank steak
1 lb 454g / 16ozPork loin
1 cup 237mlOlive oil
2 cups 125g / 4.4ozChopped onions
1/4 cup 36g / 1.3ozChopped garlic
1   Green bell pepper - seeded, chopped
1   Red bell pepper - seeded, chopped
1 cup 62g / 2.2ozPeeled, seeded, chopped tomatoes
1 tablespoon 15mlCumin
1 tablespoon 15mlSpanish paprika
1 tablespoon 15mlFreshly-ground black pepper
1 lb 454g / 16ozYuca - peeled, and Cut into 2" pieces
1 lb 454g / 16ozName (white yam) - peeled, and Cut into 2" pieces
1 lb 454g / 16ozYellow malange - peeled, and Cut into 2" pieces
2   Corn - kernels scraped from the cob
4   Chicken stock
1 lb 454g / 16ozBoniato - cut 2" pieces
2   Green plantains - cut 2" pieces
  Juice of three limes
1 lb 454g / 16ozCalabaza - peeled, and Cut into 2" pieces
2   Ripe plantains - cut 2" pieces
  Crusty bread - for serving

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A47 broadcast 04-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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