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Ингредиенты
- 3/4 lb Tasajo (salt-dry beef)
- 1 lb Baby back ribs Salt to taste Freshly-grnd black pepper to taste
- 1 lb Flank steak
- 1 lb Pork loin
- 1 c. Extra virgin olive oil
- 2 c. Minced onions
- 1/4 c. Minced garlic
- 1 x Green bell pepper seeded, minced
- 1 x Red bell pepper seeded, minced
- 1 c. Peeled, seeded, minced tomatoes
- 1 Tbsp. Cumin
- 1 Tbsp. Spanish paprika
- 1 Tbsp. Freshly-grnd black pepper
- 1 lb Yuca peeled, and cut into 2" pcs
- 1 lb Name (white yam) peeled, and cut into 2" pcs
- 1 lb Yellow malange peeled, and cut into 2" pcs
- 2 x ears Corn - kernels scraped from the cob
- 4 quart Chicken stock
- 1 lb Boniato cut 2" pcs
- 2 x Green plantains cut 2" pcs Juice of three limes
- 1 lb Calabaza peeled, and cut into 2" pcs
- 2 x Ripe plantains cut 2" pcs Crusty bread for serving
Инструкции
- Soak the tasajo overnight in cool water, changing the water at least twice. Remove the tasajo from the water and cut into 1-inch pcs. Cut the ribs into individual ribs. Cut the flank steak into 1-inch strips. Cut the pork into 1-inch pcs. 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 possibly till the ribs are tender. Remove from the heat and drain.
- In a stock pot, heat the extra virgin olive oil. When the oil is warm, add in the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Saute/fry the mix for 2 to 3 min. Add in the flank steak and pork loin. Brown the meat for 3 to 4 min. Season the meat with salt. Add in the yuca, name, malanga, and corn. Season with salt and pepper. Add in 4 qts chicken stock and bring to a boil. Reduce to a simmer and cook for 45 min or possibly till the vegetables are tender. Add in the boniato, green plantains, and lime juice. Cook for 10 min. Add in the calabaza and the ripe plantains and cook for 15 min. Season with salt and pepper. The stew will be creamy with pcs of meat and vegetables. Serve with crusty bread.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 786g | |
| Recipe makes 8 servings | |
| Calories 700 | |
| Calories from Fat 460 | 66% |
| Total Fat 51.54g | 64% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.09g | |
| Cholesterol 81mg | 27% |
| Sodium 842mg | 35% |
| Potassium 1278mg | 37% |
| Total Carbs 29.35g | 8% |
| Dietary Fiber 5.2g | 17% |
| Sugars 11.91g | 8% |
| Protein 31.73g | 51% |
