Ajiaco Criollo

(Country Style Stew)

Jorge Castillo: Ajiaco is a traditional favorite of Cuban farm people in the countryside.

Glenn Lindgren: It's a rich and satisfying stew that's full of meats and vegetables – a complete meal.

Raúl Musibay: It is so thick you can eat it with a fork!

Glenn Lindgren: Ajiaco brings together all of the culinary history and diversity of Cuba in one dish: the New World discoveries of corn, tomatoes, and malanga; the root vegetables from Africa; and the bacon, meats, and spices from Spain.

Jorge Castillo: Malanga, yuca, and boniato, give this dish a unique Cuban flavor. Go to your nearest Latin or Cuban grocery to find these essential ingredients!

2. Lightly salt and pepper the chicken, pork, and beef.Dredge in flour; brown the meat (chicken first) in the hot, bacon-flavored oil. Remove the browned meats from the oil.

3. Put all the meats (including the bacon) in a large, heavy 8-quart stockpot; add the beef and ham stocks and red wine. Bring to a boil; reduce heat to low and simmer, covered, for 1 hour.

4. About 45 minutes later, heat 1/4 cup olive oil in a skillet over medium heat. Sauté the onion and green pepper until the onion is translucent.Add the garlic, paprika, salt, pepper, cumin, and tomatoes, and cook for about 5 minutes.Add this vegetable mixture and the bay leaf to the meat and the broth. Let simmer for 15 minutes while you peel and cut the vegetables.

5. Peel the malanga, boniato, yuca, and calabaza; cut into cubes and add to the broth. Cut the corn and plantains into 2-inch chunks. Add the corn and green plantains to the simmering stew.

6. After about 20 minutes, add the semi-ripe plantains and the lime juice; continue cooking for an additional 20 to 30 minutes. The plantain and root vegetables need to be tender!

6. Just before serving, stir in the cream. Thicken the stew slightly by whisking in the cornstarch mixed with water.

7. Serve hot in large bowls with Pan Cubano—Cuban Bread.

Serves 4-6

3 tablespoons olive oil

4 slices smoked bacon

6 chicken thighs, bone-in, skin on

3/4 pound pork loin, cut into bite-size pieces

3/4 pound skirt or flank steak, cut into bite-size pieces

3 cups beef stock

3 cups ham stock

1 1/2 cups red wine

1/4 cup olive oil

1 large onion, chopped

1 green bell pepper, chopped

4 garlic cloves, peeled and minced

3 tablespoons Spanish paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons ground cumin

1 (15-ounce) can crushed tomatoes

1 bay leaf

1 cup malanga, cubed

1 cup boniato, cubed

1 cup yuca, cubed

1 cup calabaza, cubed

2 ears of fresh sweet corn, husked

1 green plantain

1 semi-ripe (starting to get black) plantain

1/4 cup fresh lime juice

1/2 cup cream

Recipe and editorial content from the book: "Three Guys From Miami Cook Cuban"

Gibbs Smith Publisher, Copyright 2004

All Rights Reserved. No copying or commercial duplication without written permission and proper attribution.

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