Recipe: Ajiaco Cubano

AJICAO CUBANO
Adapted from: A Taste of Cuba: Recipes From the Cuban-American Community by Linnette Creen

1 pound beef, cubed
1 pound chorizo, crumbled
1/4 cup olive oil
1 large onion, coarsely chopped
4 cloves garlic, finely chopped
1 large bell pepper, chopped
2 cups water
2 cups beef stock
1/2 cup dry red wine
1 cup corn kernels
1 medium green plantain, peeled and cubed
1 medium yucca (cassava), peeled and chopped
4 large tomatoes, chopped
1/2 cup parsley, finely chopped
salt and pepper to taste

In large soup pot, saute meats in oil until brown.

Add onion garlic and green pepper, saute until tender. Drain extra grease.

Add water, stock and wine. Bring to boil, add corn, plantain, yucca, and tomatoes. Cover, reduce heat and simmer 30 minutes.

Stir in salt and pepper to taste and parsley; serve.

---

Editor's note:

Click here to search inside this book:
A Taste of Cuba: Recipes From the Cuban-American Community by Linnette Creen