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Associate.com - Share Your Recipe!

Recipe Name: Ajiaco Emerilized Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
3/4 Pound(s) Tasajo, salt-dried beef
1 Pound(s) Baby back ribs
Salt, to taste
Freshly-ground black pepper
to taste
1 Pound(s) Flank steak
1 Pound(s) Pork loin
1 Cup(s) Olive oil
2 Cup(s) Chopped onions
1/4 Cup(s) Chopped garlic
1 Green bell pepper, seeded
chopped
1 Red bell pepper, seeded
1 Cup(s) Peeled, seeded chopped
Tomatoes
1 Tablespoon(s) Cumin
1 Tablespoon(s) Spanish paprika
1 Pound(s) Yuca, peeled and
Cut into 2" pieces, Cut into 2" pieces
1 Pound(s) Name, white yam peeled
and
1 Pound(s) Yellow malange, peeled and
2 Ears Corn - kernels scraped
from the cob
4 Quart(s) Chicken stock
1 Pound(s) Boniato, cut 2" pieces
2 Green plantains, cut 2"
pieces
Juice of three limes
1 Pound(s) Calabaza, peeled and
2 Ripe plantains, cut 2"
Crusty bread, for serving
Directions:
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.
This recipe yields 8 servings. Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-11-1997 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l. Posted to MM-Recipes
Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Nov 13, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 847
Calories From Fat: 389
Total Fat: 43.6g
Cholesterol: 96.6mg
Sodium: 1063.4mg
Potassium: 1515.2mg
Carbohydrates: 69.5g
Fiber: 5.9g
Sugar: 26.1g
Protein: 45.5g


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