Hearty Cuban Ajiaco with Yucca and Plantains

A classic Cuban stew bursting with rich flavors

This traditional Cuban dish is a hearty stew combining meats and root vegetables, simmered to perfection with bold spices to create a comforting meal.

3 h
6
Intermediate

Ingredients

For the marinade

Olive Oil

2 tbsp

Garlic

3 cloves — minced

Lime Juice

1 lime — juiced

Oregano

1 tsp

Cumin

1 tsp

Salt & Pepper

To taste

For the meats

Pork Shoulder

1 lb — cubed

Chicken Thighs

1 lb — sliced

Beef Chuck

1/2 lb — cubed

For the stew

Yellow Onion

1 — diced

Bell Peppers

2 — diced

Garlic

4 cloves — minced

Corn

2 ears — cut into pieces

Beef Stock

2 cups

Tomato Sauce

1 cup

Plantains

2 — peeled and sliced

Yucca

1 lb — peeled and cubed

Potatoes

1 lb — peeled and cubed

Bay Leaves

2 — leaves

For the seasoning

Ground Cumin

1 tsp

Smoked Paprika

1 tsp

Cayenne Pepper

1/2 tsp

Salt & Pepper

To taste

Preparation

Marinating the Meats

Make the Marinade

In a mixing bowl, combine olive oil, minced garlic, lime juice, oregano, cumin, salt, and pepper.

Marinate the Meats

Add pork, chicken, and beef cubes to the marinade, mixing well to coat.

Refrigerate

Cover and refrigerate for at least 1 hour, preferably overnight.

For deeper flavor, marinate the meats overnight.

Preparing the Vegetables

Sauté Onions & Peppers

In a large pot, heat oil over medium heat and sauté onions and bell peppers until soft.

Add Garlic

Add minced garlic and continue to sauté until fragrant.

Combine Root Vegetables

Add corn, plantains, yucca, and potatoes, stirring well to combine.

Ensure the yucca is fully peeled to avoid any tough or fibrous pieces. Pro Tip: Use a sharp knife for even slicing of root vegetables to ensure uniform cooking.

Cooking Process

Brown the Meats

Remove meats from marinade and brown in the pot with vegetables, ensuring to sear all sides.

Timing: 20 min. Use medium-high heat.

Build the Flavor Base

Add tomato sauce, beef stock, and bay leaves, stirring to combine.

Simmer the Stew

Reduce heat, cover, and let the stew simmer gently for 2 hours, stirring occasionally to prevent sticking.

Simmer for 2 hours on low heat, stirring occasionally.

Plating & Serving

Hearty Cuban Ajiaco with Yucca and Plantains

FaUtensils

Plating & Serving

Ladle the stew into deep bowls, ensuring each has a generous portion of meats and vegetables with a flavorful broth.

Sauce Pairings

Fresh Lime Wedges

For squeezing over stew

Crusty Bread

For serving on the side

Garnishes & Accompaniments

Chopped CilantroSliced Green Onions

Perfect Sides

White Rice

Fried Plantains