Ajiaco Emerilized

Recipe Ingredients

3/4 lb	340g / 11oz	Tasajo (salt-dried beef)
1 lb	454g / 16oz	Baby back ribs
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Flank steak
1 lb	454g / 16oz	Pork loin
1 cup	237ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
1/4 cup	36g / 1.3oz	Chopped garlic
1		Green bell pepper - seeded, chopped
1		Red bell pepper - seeded, chopped
1 cup	62g / 2.2oz	Peeled, seeded, chopped tomatoes
1 tablespoon	15ml	Cumin
1 tablespoon	15ml	Spanish paprika
1 tablespoon	15ml	Freshly-ground black pepper
1 lb	454g / 16oz	Yuca - peeled, and Cut into 2" pieces
1 lb	454g / 16oz	Name (white yam) - peeled, and Cut into 2" pieces
1 lb	454g / 16oz	Yellow malange - peeled, and Cut into 2" pieces
2		Corn - kernels scraped from the cob
4		Chicken stock
1 lb	454g / 16oz	Boniato - cut 2" pieces
2		Green plantains - cut 2" pieces
		Juice of three limes
1 lb	454g / 16oz	Calabaza - peeled, and Cut into 2" pieces
2		Ripe plantains - cut 2" pieces
		Crusty bread - for serving

Recipe Instructions

Soak the tasajo overnight in cold water, changing the water at least twice. Remove the tasajo from the water and cut into 1-inch pieces. Cut the ribs into individual ribs.

Cut the flank steak into 1-inch strips. Cut the pork into 1-inch pieces. Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper. Cook the meat for about 1 hour or until the ribs are tender. Remove from the heat and drain.

In a stock pot, heat the olive oil. When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Saute the mixture for 2 to 3 minutes. Add the flank steak and pork loin. Brown the meat for 3 to 4 minutes. Season the meat with salt.

Add the yuca, name, malanga, and corn. Season with salt and pepper. Add 4 quarts chicken stock and bring to a boil.

Reduce to a simmer and cook for 45 minutes or until the vegetables are tender. Add the boniato, green plantains, and lime juice. Cook for 10 minutes. Add the calabaza and the ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew will be creamy with pieces of meat and vegetables. Serve with crusty bread.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A47 broadcast 04-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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