Como hacer un delicioso Sancocho (Ajiaco) con Carne de Res

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients and flavor.

corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is fresher and less expensive than fresh corn.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Sour cream provides creaminess at a lower cost.

Peel and wash the vegetables: yautía blanca, potatoes, calabaza, yuca, and ñame.

Cut the vegetables into pieces as desired, keeping the potatoes small.

Cut 2 green plantains into balls or large pieces, as preferred.

In a pressure cooker, add approximately 2 pounds of beef, seasoning with adobo, salt, and black pepper.

Add enough water to cover the beef and cook in the pressure cooker for about 30 minutes.

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

Once the beef is tender, reserve the cooking water.

In a large pot, heat some achiote oil, then add the ham bone to sauté.

Add 1 tablespoon of sofrito and 1 tablespoon of garlic, sautéing until fragrant.

Add half a can (4 ounces) of tomato sauce and stir.

Pour in the reserved water from the beef and additional water to fill the pot.

Add a seasoning packet and a beef bouillon cube, adjusting salt to taste.

Add the cooked beef and all the prepared vegetables into the pot carefully.

Let the mixture simmer for 30 minutes, stirring occasionally.

After 30 minutes, check the consistency; if too watery, blend some of the vegetables with a little broth to thicken the sancocho.

Optionally, add a spicy pepper if desired for heat.

Serve hot with white rice and avocado on the side.

Cooking Techniques

Equipment Needed

Spice Level: