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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. THE DAY BEFORE: | 2. Cut the beef jerky in large pieces and soak in water to cover. | 3. Soak overnight. | 4. SOUP: | 5. Now drain jerky and place in a very large and deep stockpot. | 6. Add the 5 quarts of water and the cut up hen or chicken. | 7. Boil for one hour. | 8. Add the flank steak and pork pieces. | 9. Add the spare ribs. | 10. Boil for one more hour. | 11. Remove fat and froth that will rise to top. | 12. While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables). | 13. PREPARE SOFRITO: | 14. Add all ingredients, except for seasonings, to sauté pan and allow to simmer for 20 minutes. | 15. Then add seasonings and simmer about 5 minutes longer. | 16. Discard the bay leaves. | 17. PREPARE THE VEGETABLES: | 18. When meats are tender, add the viandas, except ripe plantains and pumpkin. | 19. Cook about one hour more. | 20. Add the sofrito and cook another 20-30 minutes. | 21. Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender. | 22. Taste for seasoning and adjust if necessary. | 23. If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot. | 24. Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl. | 25. You can place lime slices in little dishes along the table. | 26. The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own. | 27. This is so versatile, it can be served as a stew with rice and a salad of lettuce, tomatoe and cucumbers, or served with just the broth or served as is; meats and vegetables in a deep soup bowl. | 28. Buen Provecho! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	5	quarts		-	-	-	-
beef jerky tasajo	1/2	lb		201.7338	0.0	44.8801	1.1333
steak	1	lb	cubed	557.6013	0.0	98.1016	15.368
pork sparerib	1	lb	separated	1255.7362	0.0	70.1308	106.0802
chicken	1 1/2	1/2		-	-	-	-
corn	2		cut	1211.8	246.5432	31.2744	15.7368
yellow taro root	1	lb	peeled cut	201.7338	0.0	44.8801	1.1333
yucca root	1		cut	201.7338	0.0	44.8801	1.1333
potato	1		peeled cut sweet	-	-	-	-
pumpkin	1	lb	peeled cut	68.0389	14.8778	4.672	0.3175
white taro root	1/2	lb	peeled cut	201.7338	0.0	44.8801	1.1333
grey taro root	1/2	lb	peeled cut	201.7338	0.0	44.8801	1.1333
plantain	2		ripe peeled cut	436.76	114.1662	4.654	1.3246
lime	2		sour	-	-	-	-
salt				-	-	-	-
black pepper			coarse ground	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
scallion	5		sliced	160.0	36.7	9.15	0.95
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
green pepper	1		sliced	32.8	7.6096	1.4104	0.2788
tomato puree	1	cup		95.0	22.45	4.125	0.525
oregano	1 -2	teaspoon		0.0	0.0	0.0	0.0
cumin	1/4 - 1/2	teaspoon		0.0	0.0	0.0	0.0
salt	1 -2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
bay leaf	1 -2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.