Cuban Ajiacos (stews) and Potages - Cuban Cuisine

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Cuban Cuisine • Ajiacos (stews) and Potages

Ajiaco (Stew)

Black beans

Ajiaco (Stew) (5 servings)

145 gr. tasajo (cured dry beef)
145 gr. pig’s head meat
87 gr. bacon
190 gr. sweet plantain
190 gr. malanga (type of root vegetable)
220 gr. tender corn
220 gr. pumpkin
220 gr. boniato (sweet potato)
75 gr. salsa criolla (a Creole Barbecue sauce made with onion, garlic, peppers, tomatoes, salt, pepper, vinegar and oil)
salt
60 ml vegetable oil
2.5 L (approx.) water

Leave the tasajo to soak for approximately 12 hours.
Clean the pig’s head. Put the tasajo in water for 30 minutes; add the pig’s head and leave to cook until softened. Then remove the meat and leave to cool. Clean the tasajo and cut into 5 even pieces.
Sieve the broth left over from cooking the meat; pour it back into the saucepan and heat. Add the corn and leave to cook for 45 minutes; add the vegetables (in order of hardness) chopped into 3 to 4 centimeter pieces and stir until soft.
Dice the bacon, braise lightly in oil, mix in with the salsa criolla and add it to the ajiaco (stew) along with the tasajo and the pig’s head meat. Cook for 10 more minutes.

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Black beans (5 servings)
550 gr. black beans
40 gr. chili peppers
3 cloves of garlic
1 medium onion
2 bay leaves
cumin
salt
tsp. sugar
50 ml red wine
3 tbsp. vegetable oil
2 L. water

Pick over beans, discarding any shriveled ones of foreign particles. Wash and leave to soak for 6 hours.
Cook for 2 hours using the same soaking water, add the bay leaves, half the amount of chili, garlic and onion, all three cut irregularly, saving the rest for later; when the beans are soft add the rest of the cubed vegetables and finely chopped garlic sautéed in oil and the dry spices, toasted and ground. Cook over a low heat for approximately 25 minutes, season with salt and pepper and then add the red wine.