Ajiaco Cubano: Traditional Cuban Stew
Ajiaco Cubano is a quintessential Cuban dish that embodies the country's diverse cultural tapestry. This hearty stew combines an array of meats and root vegetables simmered in a seasoned tomato-based broth, making it a perfect blend of flavors and textures. It is said that a good bowl of Ajiaco can "raise the spirits," offering warmth and comfort in every bite.
Ingredients
🍗 2 chicken drums
🥩 Half pound beef shank bone
🐷 Half pound pork
🥓 2 strips smoked bacon diced
🥔 2 pieces white sweet potato boniato
🥔 4 pieces potatoes
🌽 2 corn cobs cut into pieces
💧 2 large taro roots malangas
🍌 1 sweet plantain pintón - semi-ripe
🍌 1 green plantain
🎃 1/2 piece butternut squash calabaza
🥥 1 piece cassava yuca
🧅 1 small onion chopped
🧄 4 garlic cloves minced
🌶️ 1/2 piece red pepper chopped
🌶️ 1/2 piece green pepper chopped
🌿 1 teaspoon cumin
🌿 1 teaspoon oregano
🍃 2 bay leaves
🫕 1 packet Goya seasoning Sazón with Saffron Goya
🍅 1 can tomato sauce or 7 tablespoons
🧄 Salt
🌶️ A little bit freshly ground black pepper
🍋 1 lime half for the stew, half for garnish
💧 Water enough to cover ingredients
Instructions
1- Prepare Vegetables:
- Peel and chop the white sweet potatoes, malangas, green plantain, potatoes, and cassava into small pieces.
- Cut the corn cobs into smaller rounds. Place all chopped vegetables (except butternut squash) in a bowl of water with squeezed lime juice to prevent browning.
2- Brown Meats:
- Place a large pot on the Frigidaire stove.
- Add the beef shank, pork, and chicken drumsticks. Season with salt and a small amount of oil.
- Brown and sear the meats on all sides using a wooden spoon.
3- Soften Meats:
- Cover the pot and allow the meats to soften.
4- Debone Meats (Optional):
- Once the meats are tender, uncover the pot.
- Optionally, remove the bones from the beef shank and chicken drumsticks and discard them.
- Break down the meat into smaller pieces using the wooden spoon and a fork.
5- Build Sofrito:
- Add the chopped onion and minced garlic to the pot with the browned meat and rendered fat.
- Sauté until fragrant.
6- Add Peppers and Spices:
- Incorporate the chopped red and green bell peppers, bay leaves, cumin, oregano, and Goya seasoning.
- Stir well to combine.
7- Add Tomato Sauce and Bacon:
- Pour in the tomato sauce/puree and season with a little black pepper.
- Add the diced smoked bacon. Stir everything together thoroughly.
8- Add Lime Juice:
- Squeeze half a lime into the stew, mixing to distribute the tangy flavor.
9- Add Main Vegetables and Simmer:
- Add the reserved chopped corn, yuca, malanga, potatoes, and plantains to the pot.
- Pour in enough water to completely cover all ingredients.
- Stir gently.
10- Cook Vegetables:
- Cover the pot and simmer for approximately 45 minutes, or until the vegetables are tender.
11- Add Butternut Squash:
- Once the other vegetables are softened, add the chopped butternut squash.
- Stir gently to incorporate.
12- Finish Cooking:
- Cover the pot again and continue simmering until the butternut squash is tender.
13- Serve:
- The Ajiaco is ready when all ingredients are tender and the broth is rich and flavorful.
- Serve hot in a white bowl with lime wedges on the side.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories per Serving: ~350
Proteins: 26g
Fats: 15g
Carbohydrates: 35g
Equipment:
- 🍲 Large pot
- 🔪 Kitchen knife
- 🧼 Cutting board
- 🥄 Wooden spoon
- 🍴 Ladle
- 🥣 Bowl for soaking vegetables and serving
- 🍽️ Plate for serving
- 🔥 Frigidaire stove
Cooking Tips
- Soaking peeled and chopped starchy vegetables in water with lime juice prevents oxidation.
- Browning the meats first, especially the bacon, helps render fat which forms a flavorful base for the sofrito.
- Deboning meats can make it easier to eat and enhances the broth's flavor.
- Add lime juice for a pleasant acidity that balances the flavors.
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