Ingredients with Measurements:
- 1 pound beef chuck, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14.5 oz)
- 1 can of corn (15 oz)
- 1 can of black beans (15 oz)
- 2 plantains, peeled and cut into small pieces
- 2 cups of beef broth
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, red and green bell peppers, cumin, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add the diced tomatoes, corn, black beans, and beef broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes.
6. Add the plantains and continue to simmer for another 10-15 minutes, until the plantains are tender.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 46g
Protein: 25g
Fiber: 10g
Substitutions for ingredients:
- You can use chicken or pork instead of beef.
- You can use any color of bell pepper.
- You can use fresh or frozen corn instead of canned.
- You can use any type of beans instead of black beans.
- You can use sweet potatoes instead of plantains.
Variations:
- You can add other vegetables such as carrots, celery, or zucchini.
- You can add hot sauce or chili powder for extra spice.
- You can add a squeeze of lime juice for extra tanginess.
Tips and tricks:
- Make sure to cut the beef and plantains into small pieces so they cook evenly.
- If the soup is too thick, you can add more beef broth or water.
- If the soup is too thin, you can add a tablespoon of cornstarch mixed with water to thicken it.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of cilantro on top.
Garnishes:
- Fresh cilantro
- Sour cream
- Shredded cheese
- Avocado slices
Pairings:
- Serve with crusty bread or tortilla chips.
Suggested side dishes:
- Rice
- Salad
- Grilled vegetables
Troubleshooting advice:
- If the plantains are too hard, you can cook them for a few more minutes until they are tender.
- If the soup is too salty, you can add a splash of vinegar or lemon juice to balance the flavors.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Ajiaco is a traditional soup from Colombia and Venezuela. It is typically made with chicken, potatoes, and corn.
Flavor profiles:
- This soup is savory, slightly sweet, and has a hint of spice from the cumin and oregano.
Serving suggestions:
- Serve with a side of rice and a salad for a complete meal.
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Region: Venezuelan
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