@cookingconomi: Quien Quiere Sancocho!??? best part of this meal… It tastes better on the second day IYKYK 😜🤌🏽🤌🏽 Ingredients: Meats: • 2 lbs USDA Choice beef (chuck or stew meat), cut into chunks • 1 ham steaks, diced • 8 skinless bone-in chicken thighs Root Vegetables & Starches: • 2 green plantains, peeled and cut into thick rounds • 2 cups malanga, peeled and cubed • 2 cups yautía (taro), peeled and cubed • 2 cups ñame (yam), peeled and cubed • 2 cups yuca (cassava), peeled and cut into chunks • 4 ears corn, cut into rounds Seasonings: • 4 tbsp adobo (or to taste) • 2 tsp dried oregano • 2 tsp paprika • Salt and black pepper, to taste • 1 Cubanelle pepper into 1 inch rounds Step 1 – Cook the Meats (30 minutes): In a large caldero or heavy pot, heat olive oil over medium-high heat. Season your beef and chicken with adobo, oregano, and paprika. Brown the meats in medium/high heat and simmer for 30 minutes until the meats start to get tender. Step 2 – Build the Flavor Base (10 minutes): Add sofrito, celery, carrots and onions, Stir well, scraping up the bottom of the pot. Let it cook together for 10 minutes, until the broth deepens in color and aroma. Step 3 – Add the Viandas (20 minutes): Add the malanga, yautía, ñame and yuca. Simmer for 20 minutes, stirring occasionally, until the roots begin to soften. Step 4 – Add Pumpkin and Pepper (15 minutes): Add the pumpkin and cubanelle pepper. Continue simmering for 15 minutes, until the pumpkin melts slightly into the broth and gives it that golden color. Step 5 – Add Corn and Plantain Dumplings (15 minutes): Finally, add the corn rounds and plantain dumplings. Cook for another 15 minutes, until everything is tender and the broth is thick and hearty.

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Monday 13 October 2025 16:05:06 GMT