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Rabo Encendido (Oxtail Stew)
Recipes
Rabo Encendido (Oxtail Stew)
6 servings
6 hours total (Active 45 minutes)

Ingredients

  • 2 lemons, for juice
  • 5 limes, for juice/wedges
  • 1 teaspoon dry oregano
  • 4 tablespoons sazón with achiote, divided
  • 4–5 lb oxtails
  • 2 sweet onions
  • 3 Cubanelle peppers
  • 3 stalks celery
  • 6 medium carrots
  • 6 cloves garlic
  • 1 habanero pepper
  • 1 (15.5 oz) can chickpeas
  • 1 cup stuffed Spanish olives
  • ¼ cup canola oil
  • 1 cup dry white wine (or chicken broth)
  • 1 (28 oz) can crushed fire-roasted tomatoes
  • 2 cups water
  • Aluminum foil
  • ½ bunch fresh cilantro

Steps

    1. Juice lemons (¼ cup) and 4 limes (¼ cup); combine juices with oregano and 2 tablespoons sazón seasoning. Rub oxtails with mixture (wash hands); cover and chill 2 hours (or overnight) to marinate.
    2. Chop onions, Cubanelle peppers, celery, and carrots into 1-inch pieces. Chop garlic and habanero finely, discarding membranes and seeds if desired. Drain and rinse chickpeas; drain and halve olives.
    3. Preheat oven to 325°F. Remove oxtails from marinade and pat dry; discard marinade. Preheat large sauté pan on medium-high 2–3 minutes. Place oil and oxtails in pan. Cook 3–4 minutes on each side until well browned all over. Remove oxtails from sauté pan and place in large roasting pan. Drain drippings from sauté pan, leaving 2 tablespoons.
    4. Stir onions, Cubanelle peppers, garlic, habaneros, and remaining 2 tablespoons sazón seasoning into sauté pan with drippings. Cook 3–4 minutes, stirring occasionally, until vegetables begin to soften. Add wine and bring to a boil. Add chickpeas, olives, tomatoes, and water; bring to a simmer.
    5. Transfer mixture to roasting pan with oxtails. Cover tightly with foil and place in oven. Braise 2 ½–3 hours until oxtails are very tender and 200°F. Chop cilantro (½ cup) and cut remaining 1 lime into wedges. Skim fat from top of braising liquid. Top stew with cilantro; serve with lime wedges.
    Chef's Tip: Serve with rice, beans, and plantains.

Amount per ⅙ recipe serving: Calories 640, Total Fat 33g, Sat Fat 9g, Trans Fat 0g, Chol 105mg, Sodium 1950mg, Total Carb 37g, Fiber 9g, Total Sugar 14g, (Incl. 0g Added Sugars), Protein 40g, Vitamin D 0%, Calc 8%, Iron 35%, Potassium 20%