Recipe
Tasajo with Sweet Potato
Desalted and shredded tasajo in tomato sauce and dry wine, served with boiled sweet potato. A Cuban countryside classic.
- Preparation20 min
- Cooking1 h 40 min
- Total time2 h
- Servings6 servings
- DifficultyMedium
Tasajo is a dish with great nutritional value, and its consumption in Cuba was very common, especially in the countryside. Here we prepare it shredded, in a sofrito with dry wine and tomato sauce, accompanied by boiled sweet potato. I hope you enjoy it soon.
Ingredients
Check off the ingredients you have.
For the tasajo
For the sweet potato
Method
For the tasajo
- Cut the tasajo into medium pieces, wash it and soak it in water from the night before.
- Change the water and bring it to a boil in a pressure cooker over medium heat.
- After 15 minutes, change the water again and let it cook until it is tender to your liking.
- Wait for it to cool and shred it.
- Heat oil in a frying pan. Add the crushed garlic, chopped pepper, diced tomato and julienned onion, and make the sofrito.
- When the sofrito is ready, add the shredded meat, dry wine and tomato sauce.
- Let it cook over low heat for a few more minutes, until the sauce reaches your desired consistency.
For the sweet potato
- Wash, peel and cut the sweet potato into medium pieces.
- Boil in water; if you like, add a pinch of salt.
- Let it become tender and drain. Serve alongside the tasajo, whole or mashed.
Original video
In Spanish
