Best 2 Ajiaco Criollo Cuban Creole Stew Recipes

**Journey into the Heart of Cuban Cuisine: Discover the Enchanting Ajiaco Criollo, a Symphony of Flavors and Heritage**

In the culinary tapestry of Cuba, where African, Spanish, and Caribbean influences intertwine, there lies a dish that embodies the nation's rich history and vibrant culture: Ajiaco Criollo. This hearty and flavorful stew, also known as Cuban Creole stew, is a testament to the island's diverse culinary heritage, showcasing an intriguing blend of flavors, textures, and ingredients.

This article presents a collection of carefully curated Ajiaco Criollo recipes, each offering a unique interpretation of this beloved Cuban classic. From the traditional version, brimming with succulent meats, tender vegetables, and a symphony of spices, to innovative variations that incorporate contemporary ingredients and cooking techniques, these recipes cater to a wide range of tastes and dietary preferences.

Whether you're a seasoned home cook seeking to expand your culinary horizons or a novice seeking an introduction to Cuban cuisine, this comprehensive guide will provide you with everything you need to create an authentic and delectable Ajiaco Criollo experience. Prepare to embark on a flavor-filled journey, where each recipe promises to tantalize your taste buds and transport you to the heart of Cuba's culinary traditions.

Check out the recipes below so you can choose the best recipe for yourself!

AJIACO

Ajiaco image

Provided by Aarón Sánchez

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 ounces achiote oil
1 medium onion, diced
2 tablespoons chopped garlic
1 teaspoon cumin
1 teaspoon coriander
1 large yuca, peeled, diced
1/2 cup diced pumpkin
1 russet potato, diced
1/2 malanga
1/2 cup diced buniato
1/2 cup green plantain, diced
1 ear corn cut in wheels 1/2 inch thick
2 cups wild mushrooms, diced (shiitake, crimini, oyster)
1/4 cup chopped parsley
Salt and pepper

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.

AJIACO CRIOLLO -- CUBAN COUNTRY-STYLE STEW RECIPE

Ajiaco Criollo -- Cuban Country-Style Stew Recipe image

Provided by á-25630

Number Of Ingredients 28

Ingredients

3 tablespoons olive oil
6 slices smoked bacon
6 chicken thighs, bone-in, skin on
3/4 pound pork loin , cut into bite-size pieces
3/4 pound skirt or flank steak> , cut into bite-size pieces
3 cups beef stock
3 cups ham stock
1 1/2 cups red wine
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, peeled and minced
3 tablespoons Spanish paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons ground cumin
1 (15-ounce) can crushed tomatoes
1 bay leaf
1 cup malanga, cubed
1 cup boniato, cubed
1 cup yuca, cubed
1 cup calabaza, cubed
2 ears fresh sweet corn, husked
1 green plantain
1 semi-ripe plantain (starting to get black)
1/4 cup fresh lime juice
1/4 cup cornstarch mixed with 1/2 cup water
1/2 cup cream

Steps:

Heat olive oil in a skillet over medium heat. Sauté the bacon until most of the oil is released; remove bacon from pan. Lightly salt and pepper the chicken, pork, and beef. Dredge in flour; brown the meat (chicken first) in the hot, bacon-flavored oil. Remove the browned meats from the oil. Put all the meats (including the bacon) in a large, heavy 8-quart stockpot; add the beef and ham stocks and red wine. Bring to a boil; reduce heat to low and simmer, covered, for 1 hour. Heat 1/4 cup olive oil in a skillet over medium heat. Sauté the onion and green pepper until the onion is translucent. Add the garlic, paprika, salt, pepper, cumin, and tomatoes, and cook for about 5 minutes. At about the 45-minute point in the cooking, add this sautéed vegetable mixture and the bay leaf to the cooking meat and the broth in the stockpot. Let simmer for 15 minutes while you peel and cut the vegetables. Peel the malanga, boniato, yuca, and calabaza; cut into cubes and add to the broth. Cut the corn and plantains into 2-inch chunks. Add the corn and green plantains to the simmering stew. After about 20 minutes, add the semi-ripe plantains and the lime juice; continue cooking for an additional 20 to 30 minutes. The plantain and root vegetables need to be tender! Thicken the stew slightly by whisking in the cornstarch mixed with water. Just before serving, stir in the cream. Serve hot in large bowls with Pan Cubano-Cuban Bread.

Tips:

Use a variety of meats to create a complex flavor. The author of the article suggests using pork shoulder, beef chuck, and smoked ham hock. You can also use chicken, turkey, or lamb.
Don't skimp on the vegetables. The vegetables in ajiaco criollo add sweetness, texture, and nutrients. Be sure to use a variety of vegetables, such as potatoes, carrots, corn, and bell peppers.
Use a flavorful broth. The broth is the base of the stew, so it's important to make it flavorful. You can use a homemade broth or a store-bought broth. If you're using a store-bought broth, be sure to add some additional seasoning, such as salt, pepper, and garlic powder.
Simmer the stew for at least 1 hour. This will allow the flavors to meld and the meat to become tender. You can simmer the stew for longer if you want a more flavorful stew.
Serve the stew with rice, bread, or tortillas. Ajiaco criollo is a hearty stew that can be served as a main course or a side dish. It's also a great way to use up leftover meat and vegetables.

Conclusion:

Ajiaco criollo is a delicious and flavorful Cuban stew that is perfect for a cold winter day. The combination of meats, vegetables, and spices creates a complex and satisfying flavor that will warm you up from the inside out. Serve it with rice, bread, or tortillas for a complete meal.