Prepared in Cuban neighborhoods on June 24 to celebrate Saint John’s Day, ajiaco (a variation of caldosa) may seem like just another stew, but more than 500 years of history come together in this dish. Ajiaco includes ingredients and cooking methods from the old and the new world; although it existed before the coming of the Spaniards, it was influenced by their customs and foods. Ajiaco began as a thick, hearty soup for African slaves but it slowly climbed to tables of the higher classes. It usually appears at big Cuban celebrations and gatherings, such as New Year’s Eve.
Recipe Servings: 15
Ingredients
- 10 qt water
- 1 lb beef jerky
- 2 lbs flank steak, cubed
- 2 lbs pork, cubed
- 2 lbs pork spare ribs, separated (optional)
- 3 lb chicken, cut up
- 4 ears corn, shucked and cut in fourths
- 2 lbs yellow taro, peeled and cut in chunks
- 4 green plantains (soaked in lime juice), peeled and cut in chunks
- 2 lbs yuca (frozen or fresh) peeled and cut in chunks
- 2 lbs sweet potato, peeled and cut in chunks
- 2 lbs pumpkin, peeled and cut in chunks
- 1 lb white taro, peeled and cut in chunks
- 1 lb greyish taro, peeled and cut in chunks
- 4 ripe plantains, peeled and cut in chunks
- 4 limes for soaking green plantains
- salt, to taste
- Freshly ground black pepper, to taste
Sofrito:
Directions
- Cut the beef jerky into large pieces. Place in a pot with water to cover and soak overnight.
- Drain. Place beef jerky pieces in a large and deep pot. Add the water and chicken and boil for 60 minutes.
- Add the flank steak, pork, and spare ribs. Boil for 60 more minutes.
- Skim off the fat and foam.
- Combine the tomatoes, peppers, onion, garlic, bay leaves, cumin, and oregano in a large frying pan. Saute in oil.
- Add sherry and let simmer. Add salt and pepper to taste.
- When the meat is tender, add the ears of corn, taros, yuca, and sweet potatoes. Cook for 60 more minutes.
- Add the sofrito to the meat and cook for another 30 minutes.
- Add plantains and pumpkin, and cook until tender.
- Serve hot with lime slices on the side.
For Sofrito:
Notes
Colombian Ajiaco bogotano is a chicken soup with different kinds of potatoes and can include cream and capers. Potato weed (guasca) gives it a distinctive flavor.
Chilean ajiaco can include barbecue leftovers, potatoes, carrots, and onions.
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