| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
Soups/, Stews |
8 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Tasajo; (salt-dried beef) |
| 1 |
lb |
Baby back ribs |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lb |
Flank steak |
| 1 |
lb |
Pork loin |
| 1 |
c |
Olive oil |
| 2 |
c |
Chopped onions |
| 1/4 |
c |
Chopped garlic |
| 1 |
|
Green bell pepper; seeded, chopped |
| 1 |
|
Red bell pepper; seeded, chopped |
| 1 |
c |
Peeled; seeded, chopped tomatoes |
| 1 |
tb |
Cumin |
| 1 |
tb |
Spanish paprika |
| 1 |
tb |
Freshly-ground black pepper |
| 1 |
lb |
Yuca; peeled, and |
|
|
Cut into 2" pieces |
| 1 |
lb |
Name (white yam); peeled, and |
|
|
Cut into 2" pieces |
| 1 |
lb |
Yellow malange; peeled, and |
|
|
Cut into 2" pieces |
| 2 |
|
Ears Corn – kernels scraped from the cob |
| 4 |
qt |
Chicken stock |
| 1 |
lb |
Boniato; cut 2" pieces |
| 2 |
|
Green plantains; cut 2" pieces |
|
|
Juice of three limes |
| 1 |
lb |
Calabaza; peeled, and |
|
|
Cut into 2" pieces |
| 2 |
|
Ripe plantains; cut 2" pieces |
|
|
Crusty bread; for serving |
INSTRUCTIONS
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 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 # EM-1A47 broadcast 04-29-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-11-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Nov
13, 1998
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