Ajiaco Criollo Cuban Creole Stew

Ajiaco Criollo Cuban Creole Stew Recipe - Authentic Cuban Cuisine

Region / culture: Cuba | Preparation time: 8 hours | Cooking time: 2 hours | Servings: 6

Introduction

Ajiaco Criollo, a Cuban Creole stew, is a hearty and flavorful dish that embodies the rich cultural tapestry of Cuba. This traditional recipe brings together a variety of meats and root vegetables in a savory broth, accented with a vibrant sofrito base. It's a celebration of Cuban culinary traditions, offering a comforting and satisfying meal that's perfect for gatherings or a family dinner.

History

The origins of Ajiaco Criollo can be traced back to the indigenous peoples of the Caribbean, who had a profound influence on Cuban cuisine. The recipe has evolved over centuries, incorporating Spanish and African culinary traditions, resulting in a unique blend of flavors and ingredients. Ajiaco Criollo has become a symbol of Cuban identity, representing the island's history and cultural diversity.

Ingredients

Broth

0.5 lb (227 g) tasajo (jerked beef), cut into 2-inch chunks
1 lb (454 g) pork meat, cut into 2-inch chunks
1 lb (454 g) beef brisket, cut into 2-inch chunks
1 bay leaf

Sofrito

0.25 cup vegetable oil
2 large onions, peeled and chopped
1 medium green bell pepper, cored, seeded, and chopped
3 cloves garlic, minced
1 tsp freshly ground pepper
0.5 tsp ground cumin
1 cup tomatoes (canned are fine), crushed

To complete stew

0.5 lb (227 g) (1 medium) yellow malanga
1 lb (454 g) (2 medium) white malanga
1 lb (454 g) (2 medium) boniato
0.5 lb (227 g) (0.5 medium) yam
1 lb (454 g) (2 medium) yucca
1 lb (454 g) (0.5 medium) calabaza
2 ears corn, husked
2 green plantains
0.25 cup fresh lime juice
2 semi-ripe (yellow) plantains
1 ripe (almost black) plantain

How to prepare

Broth

Cover the tasajo with cold water and let it soak for at least 8 hours (no need to refrigerate).
Change the water and continue soaking for another hour.
Drain again and rinse under cold running water.
Place the tasajo in a large, heavy pot and add about 6 qt (5.68 liters) of water.
Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
Add the pork, beef brisket, and bay leaf, and let the three meats cook together until tender.
Remove the pot from the heat and skim off as much fat as possible from the broth (if you have time, the best way is to refrigerate the broth overnight until the fat solidifies and then remove it).

Sofrito

Heat the oil in a skillet over medium heat and sauté the onions and green pepper until the onions are translucent, about 3 minutes.
Add the garlic and cook for 2 minutes more.
Add the pepper, cumin, and tomatoes, and cook for another 2 minutes.
Add the sofrito to the broth and simmer, covered, while you prepare the vegetables.

To complete stew

Peel the malanga, boniato, yam, yucca, and calabaza, and cut them into cubes.
Cut the corn and green plantains into 1.5-inch pieces.
Using a knife, slit the skin of each piece of green plantain by opening it away from the center, as if you were taking off a coat.
Sprinkle the plantain pieces with lime juice.
Slit the semi-ripe and ripe plantains lengthwise, and slice them crosswise into 1.5-inch rounds.
Do not remove their skins, or they will disintegrate in the stew.
Add the green plantains to the simmering stew.
After about 15 minutes, add the semi-ripe plantains.
After another 15 minutes, add the ripe plantains and let them simmer for about 10 minutes.
Serve hot in soup plates or cocido-style, with the meats, vegetables, and broth in separate dishes (each diner removes the skin from the semi-ripe and ripe plantains themselves).

Variations

There are many variations of Ajiaco Criollo, including the addition of chicken or substituting different root vegetables based on availability. Some versions incorporate a bit of orange juice for a hint of acidity and sweetness.

Cooking Tips & Tricks

To ensure a rich and flavorful Ajiaco, it's essential to properly prepare the tasajo by soaking and rinsing it to remove excess salt. Additionally, simmering the meats and vegetables slowly allows for the development of depth in the broth. Using a sofrito as the base adds layers of flavor that are quintessential to Cuban cuisine. Lastly, removing the fat from the broth ensures a lighter, more refined stew.

Serving Suggestions

Ajiaco Criollo can be served hot in soup plates, allowing diners to enjoy the combination of meats, vegetables, and broth. For a traditional presentation, serve the components in separate dishes, letting each person customize their plate.

Cooking Techniques

The key techniques in preparing Ajiaco Criollo include simmering, sautéing (for the sofrito), and the proper preparation of root vegetables and plantains to ensure they maintain their texture and flavor in the stew.

Ingredient Substitutions

If tasajo is unavailable, salted beef can be used as a substitute. Similarly, if certain root vegetables are hard to find, potatoes or carrots can be used, though the flavor profile will slightly change.

Make Ahead Tips

Ajiaco Criollo can be made ahead and refrigerated, allowing the flavors to meld together. Simply reheat over low heat, adding a bit of water if necessary to adjust the consistency.

Presentation Ideas

Serve Ajiaco Criollo in a large, colorful bowl to highlight the variety of ingredients. Garnish with fresh cilantro or lime wedges for an added touch of color and flavor.

Pairing Recommendations

Ajiaco Criollo pairs well with a light, crisp salad and a side of white rice. For beverages, consider a cold beer or a refreshing mojito to complement the rich flavors of the stew.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a little water if the stew has thickened too much.

Nutrition Information

Calories per serving

A serving of Ajiaco Criollo contains approximately 400-600 calories, depending on the portion size and specific ingredients used. It's a hearty meal that provides ample energy for the day.

Carbohydrates

Ajiaco Criollo is rich in carbohydrates, primarily from the root vegetables such as malanga, boniato, yam, yucca, and plantains. These ingredients provide the body with essential energy and dietary fiber, supporting digestive health and sustained energy levels.

Fats

The fats in Ajiaco Criollo come mainly from the meats and the vegetable oil used in the sofrito. Skimming the fat from the broth as recommended helps reduce the overall fat content, making the dish healthier while retaining its rich flavor.

Proteins

This stew is an excellent source of protein, thanks to the variety of meats used, including tasajo, pork, and beef brisket. Protein is crucial for building and repairing tissues, making Ajiaco a nutritious choice for maintaining muscle health.

Vitamins and minerals

The root vegetables and plantains in Ajiaco Criollo are packed with vitamins and minerals, including vitamin C, potassium, and magnesium. These nutrients support immune function, heart health, and bone strength.

Alergens

Ajiaco Criollo is generally free from common allergens such as nuts, dairy, and gluten. However, those with specific food sensitivities should review the ingredients list carefully.

Summary

Ajiaco Criollo is a balanced dish, offering a good mix of proteins, carbohydrates, and fats, along with essential vitamins and minerals. It's a nutritious option that can be part of a healthy diet.

Summary

Ajiaco Criollo is a flavorful and nutritious Cuban stew that celebrates the island's culinary heritage. With its rich history, variety of ingredients, and comforting taste, it's a dish that brings people together, offering a taste of Cuban culture in every bite.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I will always hold dear. It was many years ago, when I was just a young girl living in Cuba. My abuela, my dear grandmother, was the one who first introduced me to the wonderful world of Cuban cuisine.

I remember it like it was yesterday. It was a hot summer day, and my abuela had invited me into the kitchen to help her prepare a special dish for dinner. As I stood by her side, watching her deftly chop vegetables and season the meat, I couldn't help but be in awe of her cooking skills. She moved with such grace and precision, as if she had been doing this all her life.

As we worked together, she began to tell me the story behind the dish we were preparing. Ajiaco Criollo, she called it, a traditional Cuban Creole stew that was rich in flavor and history. She explained how the dish had been passed down through generations of our family, each one adding their own unique twist to the recipe.

I listened intently as she spoke, absorbing every detail and committing it to memory. I wanted to learn everything I could from my abuela, to carry on the culinary traditions of our family and keep our heritage alive.

After hours of simmering on the stove, the Ajiaco Criollo was finally ready. The aroma that wafted through the kitchen was intoxicating, a tantalizing blend of spices and herbs that made my mouth water. My abuela served up steaming bowls of the stew, garnishing each one with a dollop of sour cream and a sprinkle of fresh herbs.

As I took my first bite, I was transported to another world. The flavors danced on my tongue, a symphony of tastes that I had never experienced before. The tender chunks of meat, the hearty vegetables, the creamy broth - it was a masterpiece of Cuban cuisine.

From that day on, I was hooked. I begged my abuela to teach me more recipes, to share with me the secrets of her culinary prowess. And she did, patiently guiding me through the intricacies of Cuban cooking, imparting her knowledge with love and pride.

Over the years, I honed my skills in the kitchen, experimenting with different ingredients and techniques to create my own versions of traditional Cuban dishes. But no matter how many new recipes I learned, the Ajiaco Criollo always held a special place in my heart.

As I grew older and ventured out into the world, I carried the recipe for Ajiaco Criollo with me, a piece of my heritage that I could share with others. Friends and family would gather around my table, savoring each spoonful of the stew and marveling at the depth of flavor.

And now, as a grandmother myself, I pass on the tradition to the next generation. I teach my grandchildren how to make Ajiaco Criollo, just as my abuela taught me. I watch with pride as they chop and stir, their faces lighting up with joy as they taste the fruits of their labor.

The memory of discovering this recipe for the first time will always be a happy one for me. It is a reminder of where I come from, of the strong women who came before me and passed down their knowledge with love. And as long as there are pots simmering on stoves and families gathered around tables, the legacy of Ajiaco Criollo will live on.