Posts Tagged ‘plantain’

Cuban Creole Stew

cuban_root_vegetables

Ajiaco Criollo (Cuban Creole Stew)
Makes 8-10 servings

Cuban & African Ingredients:
This dish is usually made with a pepper called ‘aji-aji’ where it gets its name. The meats are varied, too, according to meat eaters, poultry & fish eaters, or vegetarians. The stew is mostly diverse root vegetables and a union of fresh meats cut up in small pieces. My variation of this stew is to use either lamb stew or skinless chicken breasts and thighs.

Ingredients:
2 pounds lamb stew or 4 cut up chicken breasts and thighs, use free range chicken.
3 ½ quarts water, add chicken broth or vegetable broth to the water
1 bay leaf
1 medium size green bell pepper finely chopped
1 medium sized malanga yellow, resembles that of the white potato and it is used similar, peel and quarter
1 medium- size yucca, peeled and cut into 2-inch rounds
1 large green plantain, peeled and cut into 2–inch rounds
1 large white sweet potato (boniato), peeled and cut into 2-inch chunks (do not substitute sweet potato or yam).
1 tropical yam (Name), peeled and quartered (do not use American sweet potato or yam).
1 large very ripe plantain peeled and cut into 6 rounds.
1 cup peeled and seeded 2-inch chunks calabaza or butternut or Hubbard squash
2 large ears of corn husked and cut into 2–inch rounds.

Directions:
In a large stockpot over medium to high heat, add the poultry or meat and water/broth, bay leaf, and bell pepper, bring to a boil, and simmer, covered, 45 minutes, skim off any oil or scum.

Over low heat, add 1 jar 16oz Tonita’s Cuban Sauce Hot or Mild, to the pot, I prefer Hot in this stew, stir, and add the vegetables in 5 minute intervals in the order listed. Simmer, covered, another 45 minutes, then add the corn, and cook 10 to 15 minutes more. Serve hot.
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Huevos Habaneros

A spectacular brunch dish for a crowd served over rice and accompanied with black beans and fried sweet plantains.

Ingredients:
Eggs (as many as you want)
1 Jar of Tonita’s Sweet Vine Cuban Sauce

Directions:

Pour the Cuban Sauce in a skillet over medium-high heat, until it is sizzling hot. Break an egg on top of the sauce mixture (Cuban Sauce), repeat depending on the number of eggs that can fit into the skillet. Lower the heat and cover, simmer until the whites are set and the yolks are still soft, 8-12 minutes. Sprinkle with salt, scoop up sauce and egg, and place over rice immediately.
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