:max_bytes(150000):strip_icc()/20220205-rabo-encendido-mariel-delacruz-11-5d9b97602b404ce098a0f3da3bee8d51.jpg)
Rabo Encendido Recipe
Ingredients (17)
- 4 pounds oxtails (1.8kg), trimmed, rinsed, and patted dry
- Kosher salt
- 3 tablespoons (1 1/2 ounces; 45ml) extra-virgin olive oil, divided
- 2 medium yellow onions (about 1.5 pounds; 680g), minced
- 1 green bell pepper (about 8 3/4 ounces; 250g), stemmed, seeded, and minced
- 1 red bell pepper (about 8 3/4 ounces; 250g), stemmed, seeded, and minced
- 6 medium cloves garlic, minced
- One 6-ounce can (about 170g) tomato paste
- 2 cups (480ml) dry white wine, such as pinot grigio
- 3 dried bay leaves
- 1/2 teaspoon (about 8) whole cloves
- 1 1/2 teaspoons sazón con achiote y culantro
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne
- Cooked long-grain rice and maduros , for serving
Directions
Learn how to make this recipe at Serious Eats
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!