Eric

From ERIC ED395677 (1994).

Source and licence

From ERIC ED395677 (1994), printed page 25, digitised by the Internet Archive: https://archive.org/details/ERIC_ED395677

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

1 pound lean stew beef
1/2 pound yuca
1/2 pound potatoes
1/2 pound sweet potatoes
1/2 pound calabaza
2 teaspoons salt
10 cloves garlic
2 pound onions
1/2 pound green peppers
4 pound sweet chili peppers

Method

1 pound lean stew beef, cut into 1- 1/2- inch cubes 3 tablespoons sofrito 1/2 pound yuca, peeled and cut into medium pieces 2 green plantains, peeled and cut into medium pieces 1/2 pound potatoes, peeled and cut into medium pieces 1/2 pound sweet potatoes, peeled and cut into medium pieces 1/2 pound calabaza, peeled and cut into medium pieces 2 ears corn, cut from cob, fresh or frozen 1 cup cooked chickpeas 1/2 cup tomato sauce 2 teaspoons salt In a large pot, cook ground beef and sofrito on low heat until beef is brown.
Add vegetables, chickpeas, tomato sauce, salt, and water to cover.
Simmer for about 45 minutes or until vegetables are tender.
Sofrito (Seasoning Mixture) Makes about 2- 1/2 cups 1/2 pound plum tomatoes 10 cloves garlic, peeled 1/ 2 pound onions, peeled and chopped 1/2 pound green peppers, seeded 1/ 4 pound sweet chili peppers, seeded 30 sprigs cilantro 20 sprigs culantrillo ( maidenhair, an edible fern) Wash ingredients.
Cut in pieces.
Put tomatoes in a blender and use “chop” setting.
Add remaining ingredients and chop.
Put sofrito in a container with a lid and store in the refrigerator for up to 4 days or freeze.