Recipe - Ajiaco Emerilized

Three fourths pound Tasajo; (saltdried beef)
1 pound Baby back ribs
Salt; to taste
Freshlyground black pepper;
to taste
1 pound Flank steak
1 pound Pork loin
1 cup Olive oil
2 cup Chopped onions
One fourth cup Chopped garlic
1 Green bell pepper; seeded,
chopped
1 Red bell pepper; seeded,
chopped
1 cup Peeled; seeded, chopped
tomatoes
1 tablespoon Cumin
1 tablespoon Spanish paprika
1 tablespoon Freshlyground black pepper
1 pound Yuca; peeled, and
Cut into 2" pieces
1 pound Name (white yam); peeled,
and
Cut into 2" pieces
1 pound Yellow malange; peeled, and
Cut into 2" pieces
2 Ears Corn kernels scraped
from the cob
4 qt Chicken stock
1 pound Boniato; cut 2" pieces
2 Green plantains; cut 2"
pieces
Juice of three limes
1 pound Calabaza; peeled, and
Cut into 2" pieces
2 Ripe plantains; cut 2"
pieces
Crusty bread; for serving

Soak the tasajo overnight in cold water, changing the water at least twice.
Remove the tasajo from the water and cut into 1inch pieces. Cut the ribs
into individual ribs. Cut the flank steak into 1inch strips. Cut the pork
into 1inch 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 # EM1A47 broadcast 04291997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

05111997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Posted to MMRecipes Digest by Alan Hewitt alan@atoc.demon.co.uk on Nov
13, 1998