Tapado Olanchano

Step by stepInstructions

1. Make the sofrito: blend the onion, garlic, tomatoes, and bell pepper, then cook in the oil with the cumin and salt for ten minutes
2. Season the beef and pork with salt and pepper and brown them in a large heavy pot in batches
3. Pour the sofrito over the meat with the stock, and simmer covered for forty-five minutes
4. Layer in the yuca, green plantains, potatoes, chorizo, and chicharrón, pressing them gently into the broth
5. Arrange the ripe plantain slices on top and continue simmering for another thirty to forty minutes, until the meats are tender and the broth is rich
6. Stir in the culantro, taste for salt, and serve steaming in deep bowls with white rice on the side