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Gadreel A.: "it was amazing! i am from Puerto Rico and i will…" Read More
16Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil (cooking fat, lard, tallow, palm oil, etc.)
- 1 onion (peeled and diced)
- 10 leaves (culantro, minced, substitute cilantro if you can't find it)
- 6 cloves garlic
- 3 celery (ribs)
- 1 lb. meat (such as cubed beef, pork, or chicken, I used quartered chicken hearts)
- 1 lb. beef tendon (slow cooked, recipe here, optional)
- 1 malanga (lila, peeled and diced)
- 1 malanga (blanca, peeled and diced)
- 1/2 taro (peeled and diced)
- 1 yuca (small, approximately the same size as the malanga, peeled and diced)
- 1 piece calabaza (or small butternut squash, peeled and diced)
- 1 plantain (ripe, mostly black skin, peeled and sliced)
- 1 green plantain (peeled and sliced)
- salt and ground black pepper (not a nightshade to taste)
- 4 qt. beef (homemade, chicken, or pork bone broth)
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Reviews(1)
Gadreel A. 5 years ago
it was amazing! i am from Puerto Rico and i will definitely make this again and i will teach my daughter how to make it.