Ingredients: 4 Servings
3/4 Lb Tasajo (salt-dried beef)
1 Lb Baby back ribs
1 Lb Flank steak
1 Lb Pork loin
1 Cup Olive oil
2 Cup onions, Chopped
1/4 Cup garlic, Chopped
1 Green bell pepper, seeded
And, Chopped
1 Red bell pepper, seeded and
Chopped
1 Cup Peeled, seeded, and chopped
Tomatoes
1 Tbl Cumin
1 Tbl Spanish paprika
1 Tbl Black pepper
1 Lb Yuca, peeled and cut into
2 Inch pieces
1 Lb Name (white yam), peeled and
Cut into 2-inch pieces
1 Lb Yellow malange, peeled and
Cut into 2-inch pieces
2 Ears of corn, scraped off
The cob
1 Lb Boniato, cut into 2-inch
Pieces
2 Green plantains, cut into
2 Inch pieces
Juice of three limes
1 Lb Calabaza, peeled and cut
Into 2-inch pieces
2 Ripe plantains, cut into
2 Inch pieces
Method of Preparation: 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 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. Yield: about 8 servings EMERIL LIVE SHOW #EMIA47
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