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Ingredients

2 green plantains, cut into 2-inch pieces

1 cup peeled, seeded, and chopped tomatoes

1 red bell pepper, seeded and chopped

2 cups chopped onions

3/4 pound tasajo (salt-dried beef)

1 pound yellow malanga, peeled and cut into 2-inch pieces

2 ears of corn, scraped off the cob

1 pound pork loin

1 pound calabaza, peeled and cut into 2-inch pieces

2 ripe plantains, cut into 2-inch pieces

1 pound yuca, peeled and cut into 2-inch pieces

1 tablespoon Spanish paprika

1 pound flank steak

Juice of three limes

1/4 cup chopped garlic

1 pound boniato, cut into 2-inch pieces

1 pound name (white yam), peeled and cut into 2-inch pieces

1 pound baby back ribs

1 green bell pepper, seeded and chopped

1 tablespoon black pepper

1 tablespoon cumin

1 cup olive oil

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