This exquisite traditional Cuban dish, known as ajiaco, has its roots in the island's indigenous era before the arrival of the Spaniards. We present you the recipe so you can enjoy its delicious taste and unmistakable aroma.
It is an ancestral soup that dates back to Cuba's indigenous era long before the arrival of the Spaniards.
This recipe, also known as ajiaco, has endured in Cuban cuisine for generations, being an iconic dish of the island.
Cuban Caldosa
Ingredients
3 pounds of Pork meat
1 ½ pound of Beef
1 Medium chicken
10 Medium potatoes
3 Large sweet potatoes
6 Medium yuccas
4 Corn cobs
3 pounds of Squash
2 Yuccas
2 Medium onions
1 Large chili pepper
6 Garlic cloves
2 tablespoons of Pork lard
1 teaspoon of Oregano
1 teaspoon of Cumin
2 Bay leaves
2 cups of Tomato puree
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a tall pot, fill three-quarters of water and heat over medium heat.
Step 2 : Add the pork and beef cut into medium cubes, along with the bay leaves, and let it cook for 40 minutes.
Step 3 : Uncover the pot, add the chicken cut into pieces, and let it cook for another 30 minutes.
Step 4 : Then, uncover the pot again and add the peeled and chopped yuca, the sweet potato sliced, and let it cook for an additional 15 minutes.
Step 5 : Next, add the potatoes and sweet potatoes sliced, as well as the whole or sliced corn cobs according to preference, and let it cook for another 15 minutes.
Step 6 : Separately, in a hot pan with two tablespoons of pork lard, add the chopped onions, the chili pepper in strips, the crushed garlic, the oregano, and cumin, and sauté for two minutes.
Step 7 : Then, add the tomato puree, mix well with the seasoning, let it boil, and add this mixture to the broth in the pot.
Step 8 : Stir to infuse the broth with flavors and cook for another 45 minutes until the broth is thick and the vegetables are almost falling apart.
Step 9 : Finally, taste and adjust salt, add ground pepper to taste, and serve.
