Recipe for Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables. It should take you about 10 hr to make this recipe. The Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables recipe should make enough food for 8 servings.

You can add your own personal twist to this Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables recipe.

Ingredients for Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables

• 8 ounces tasajo (cured dry beef), cut into cubes and soaked overnight
• 8 ounces pork stew meat cut into cubes
• 1 ear fresh corn
• 1 green plantain
• 8 ounces cassava
• 8 ounces malanga (a root similar to potato)
• 8 ounces sweet yam
• 1/2 cup crushed tomatoes
• 8 cups chicken stock
• 8 cups pork bone stock
• 2 bay leaves
• Pinch cumin
• 8 ounces pumpkin
• 1 yellow plantain
• Pinch white pepper
• Salt, to taste

Directions for Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables

1. Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
2. In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.

Cookware for your recipe

You will find below are cookware items that could be needed for this Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Cuban Recipes
• Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
• Pork – Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Pork is the most popular meat in the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). It is highly prized in Asian cuisines, especially in China, for its fat content and texture.Some religions and cultures prohibit pork consumption, notably Islam and Judaism.
• Beef – Beef is the culinary name for meat from cattle.In prehistoric times, humans hunted aurochs and later domesticated them. Since then, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.
• Fall – Autumn, also known as fall in North American English, is one of the four temperate seasons. Outside the tropics, autumn marks the transition from summer to winter, in September (Northern Hemisphere) or March (Southern Hemisphere). Autumn is the season when the duration of daylight becomes noticeably shorter and the temperature cools considerably. Day length decreases and night length increases as the season progresses until the Winter Solstice in December (Northern Hemisphere) and June (Southern Hemisphere). One of its main features in temperate climates is the striking change in colour for the leaves of deciduous trees as they prepare to shed.Some cultures regard the autumnal equinox as “mid-autumn”, while others with a longer temperature lag treat the equinox as the start of autumn. In the English-speaking world, autumn traditionally began with Lammas Day and ended around Hallowe’en, the approximate mid-points between midsummer, the autumnal equinox, and midwinter. Meteorologists (and Australia and most of the temperate countries in the southern hemisphere) use a definition based on Gregorian calendar months, with autumn being September, October, and November in the northern hemisphere, and March, April, and May in the southern hemisphere.In North America, autumn traditionally starts with the September equinox (21 to 24 September) and ends with the winter solstice (21 or 22 December). Popular culture in the United States associates Labor Day, the first Monday in September, as the end of summer and the start of autumn; certain summer traditions, such as wearing white, are discouraged after that date. As daytime and nighttime temperatures decrease, trees change colour and then shed their leaves. In traditional East Asian solar term, autumn starts on or around 8 August and ends on or about 7 November. In Ireland, the autumn months according to the national meteorological service, Met Éireann, are September, October and November. However, according to the Irish Calendar, which is based on ancient Gaelic traditions, autumn lasts throughout the months of August, September and October, or possibly a few days later, depending on tradition. In the Irish language, September is known as Meán Fómhair (“middle of autumn”) and October as Deireadh Fómhair (“end of autumn”). Persians celebrate the beginning of the autumn as Mehregan to honor Mithra (Mehr).
• Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.