POTATO STEW: AJIACO
Provided by Food Network
Categories main-dish
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring water to boil in a large pot.
- In a large skillet, fry onion, garlic, chicken pieces, tasajo, chorizo, and beef and pork stew meat in lard until onion is caramelized and meat is cooked through.
- Carefully transfer the contents of the skillet into the pot of boiling water. Simmer for 1 hour, skimming occasionally.
- In the same large skillet, simmer the green pepper in the tomato sauce until peppers are tender; season with salt.
- Meanwhile, prepare vegetable ingredients and add them to the large pot of simmering broth. Stir in the sauce, cover, and cook over low heat for 5 to 10 minutes. Remove the whole plantains and cook broth for another 50 minutes. Slice plantains into 1/2-inch thick pieces, drizzle with fresh lime juice, and return to broth after the broth has cooked for the last 50 minutes. Serve immediately.
AJIACO (BEEF AND PEPPER STEW)
This is my take on the ubiquitous Latino stew, ajiaco. This version uses leftover roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth.
Provided by damasio
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
- Add the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. Stir in the oregano, and season to taste with salt and pepper.
- Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 34.4 g, Cholesterol 221.1 mg, Fat 24.2 g, Fiber 4.4 g, Protein 53.8 g, SaturatedFat 6.6 g, Sodium 240.6 mg, Sugar 8.1 g
AJIACO
Provided by Aarón Sánchez
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium high heat. Saute onion, garlic for 5 minutes. Add the cumin, coriander and cook for 2 minutes.
- Add yuca, pumpkin, potatoes, malanga, boniato, plantains, corn and vegetable stock. Cook for 15 minutes until vegetables are tender. Check seasoning and adjust if necessary.
- To finish the dish, add mushrooms and parsley and cook for 2 minutes and serve.
POTATO STEW
Steps:
- Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and starts to simmer, 1 to 2 minutes. Remove from heat and let stand 10 minutes.
- Meanwhile, peel potatoes and cut into 3/4-inch pieces.
- Pour annatto oil through a fine-mesh sieve into a wide 7- to 8-quart heavy pot, discarding solids. Cook onion and half of potatoes (reserve remaining potatoes in a bowl of cold water) in annatto oil over moderately high heat, stirring, until onion is softened, 3 to 5 minutes. Add cumin, salt, and pepper and cook, stirring, 1 minute. Add water (7 cups) and bring to a boil, scraping up any brown bits. Reduce heat and simmer, partially covered, until potatoes are very tender, 25 to 30 minutes, then mash into broth. Drain remaining potatoes and add to stew, then simmer, partially covered, until tender, about 20 minutes. Stir in milk and cheese and increase heat to high, then bring to a simmer, stirring. Remove from heat and season with salt and pepper.
- Meanwhile, quarter avocados lengthwise, then pit, peel, and cut into 1/2-inch cubes.
- Serve stew in large soup bowls, topped with avocado.
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