Ingredients with Measurements:
- 1 lb beef short ribs
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 plantains, peeled and sliced
- 1 can red kidney beans, drained and rinsed
- 6 cups chicken broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the beef short ribs and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic to the pot and cook until the onion is translucent, about 3 minutes.
4. Add the chopped tomatoes, green and red bell peppers, and sliced plantains to the pot. Cook for 5 minutes, stirring occasionally.
5. Pour in the chicken broth and add the dried oregano, ground cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the beef is tender.
6. Add the red kidney beans to the pot and cook for an additional 10 minutes.
7. Serve hot, garnished with fresh cilantro and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 38g
Protein: 28g
Sodium: 1,200mg
Fiber: 6g
Substitutions for ingredients:
- Beef short ribs can be substituted with beef chuck roast or beef stew meat.
- Red kidney beans can be substituted with black beans or pinto beans.
- Plantains can be substituted with sweet potatoes or yams.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use pork instead of beef for a different flavor.
- Add a can of corn to the soup for extra sweetness.
Tips and tricks:
- To make this recipe vegetarian, omit the beef and use vegetable broth instead of chicken broth.
- If the soup is too thick, add more chicken broth to thin it out.
- For a spicier soup, add a chopped jalapeno pepper or a pinch of cayenne pepper.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in bowls with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Avocado salad
- Grilled corn on the cob
- Rice and beans
Troubleshooting advice:
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
- If the beef is tough, let it simmer for a longer period of time until it is tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ajiaco is a traditional soup from Central and South America, typically made with potatoes, corn, and chicken. This Salvadoran version includes plantains and beans for a unique twist.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of spice from the cumin and oregano.
Serving suggestions:
Serve hot with warm tortillas or crusty bread for a comforting meal.
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Region: Salvadoran