Ajiaco a la criolla is a traditional Cuban dish full of flavors and colors. A mix of fresh vegetables, tubers, and pork that come together to create a comforting broth steeped in tradition in Caribbean cuisine.
In grandma's kitchen, ajiaco a la criolla is a soul-warming dish bursting with authentic flavors.
Potatoes, corn, chicken, and herbs combine in a pot to create an exquisite mix that transports the family to Colombian lands.
The aroma of the ingredients cooking slowly invites you to enjoy a traditional meal steeped in history.
Ajiaco a la criolla
Ingredients
150 grams of Tasajo
150 grams of Cabeza de cerdo
100 grams of Tocino
1 Plátano mediano
180 grams of Malanga
220 grams of Maíz tierno
1 Tajada grande de calabaza
1 Boniato grande
4 tablespoons of Salsa criolla
¼ cup of Aceite vegetal
2 liters of Agua
1 pinch of Sal
Preparation
Step 1 : To prepare this delicious ajiaco, start by soaking the tasajo for 12 hours.
Step 2 : Then, carefully clean the pork head and cut it into pieces.
Step 3 : Cook the tasajo in water for 30 minutes, then add the pork head and cook until completely tender.
Step 4 : Once the meats are ready, remove and let them cool.
Step 5 : Debone the pork head, clean the tasajo, and cut into 43-gram pieces.
Step 6 : Strain the resulting broth and pour it into the previously used pot, bringing everything to a boil.
Step 7 : Incorporate the corn and cook for 45 minutes.
Step 8 : Then, start adding the tubers cut into pieces, placing them in the broth in order of hardness until tender.
Step 9 : In a pan, lightly brown the bacon in fat, mix it with the salsa criolla, and add it to the ajiaco.
Step 10 : Cook everything for another 10 minutes before serving and voilà! Enjoy a delicious homemade ajiaco full of flavor and tradition.
