Recipe
Ajiaco criollo
Ajiaco criollo with hen, beef, tasajo and smoked pork, slow-cooked with corn, malanga, yam, sweet potato and pumpkin. A Cuban classic.
- Preparation30 min
- Cooking1 h 30 min
- Total time2 h
- Servings4 servings
- DifficultyMedium
Ajiaco is one of the dishes that best identifies us culturally. So much so that it inspired anthropologist Fernando Ortiz to describe the process of transculturation in Cuban society: many different meats and root vegetables that blend into a single pot.
It is a traditional recipe, although every cook has their own little book. Here we share our chef's version, the result of an exhaustive review of other recipes. We hope you enjoy it.
Ingredients
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Method
- In advance, desalt the tasajo in water, changing it at least 3 times. Reserve only the water from the last change: with it you will make the ajiaco broth.
- Shred the tasajo and set it aside.
- In a pot, heat achiote oil and sear the meats. Add pepper to your taste. When they are golden brown, remove them and set them aside.
- In the same oil where you seared the meats, prepare a good sofrito with the onion, peppers, garlic and cilantro.
- Add the shredded tasajo and the reserved meats, including the pork hocks. Mix well.
- Cover everything with the tasajo broth, cover the pot and cook over medium heat for about 20 minutes.
- Add the sweet potato, malanga, yam, cassava and corn. Let it cook for another 20 minutes.
- Add the plantain, pumpkin and chayote. Keep the heat at medium and the pot covered for 40 minutes.
- Serve the ajiaco very hot and add lemon juice to your taste. Enjoy!
Original video
In Spanish
