How to make a Delicious Sancocho(Ajiaco) Caribbean Soup

beef

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Turkey is lower in fat while chicken is often more affordable.

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein while chicken is generally less expensive.

yuca

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potatoes are nutritious and potatoes are often cheaper.

plantains

🥗Healthier: zucchini

💰Cheaper: bananas

Zucchini is lower in calories and bananas are a more common fruit.

Introduce the dish and its significance in Puerto Rico.

Prepare the taro roots by peeling and cutting them into chunks.

Cut the green plantains into bowls or chunks.

Season approximately 2 pounds of beef with adobo, salt, and black pepper.

Place the seasoned beef in a pressure cooker with a little water and cook for 30 minutes.

If using a regular pot, boil the beef for about 1 hour until tender.

Grate the plantains or cut them into chunks.

Prepare the other ingredients: cut the taro roots, potatoes, and corn on the cob.

Remove the beef from the pressure cooker and set aside, keeping the broth.

In a large pan, heat achiote oil and sauté the ham for 2-3 minutes until browned.

Blend the Frito mixture (onions, peppers, cilantro) with garlic paste and bay leaves, then add to the pan.

Sauté the blended mixture for a few minutes.

Add 1/2 can of tomato sauce to the pan and stir.

Pour in the beef broth, add Sazon seasoning, and a beef bouillon cube.

Add the cooked beef and all the taro roots, plantains, corn, and any additional vegetables.

Cook the mixture for approximately 30 minutes.

Optionally blend some of the soup to thicken it, then return it to the pot.

Let the soup cook for another 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: