Difficulty: Medium - experience needed
2 tablespoons olive oil
2 1/2 lbs. (about 1 kilo) oxtails, cut into 2-3â€³ lengths
1/2 onion, chopped
1 clove garlic, minced
water to cover, about 2-3 quarts/liters
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 potatoes, peeled and chopped
1/2 lb. (.25 kilo) green beans, cut into 2â€³ length
4 tomatoes, chopped
1 teaspoon chipotle chile with adobo sauce, seeded and finely minced
salt to taste
cilantro for garnish
Heat oil in a large, heavy-bottomed pot and brown oxtails.
Add onion and garlic and cook until tender.
Add water to cover and simmer for 1 hour or pressure cook for 20 minutes.
Remove meat to cool. When cool enough to handle, pull meat from bones, and cut into bite-sized pieces. Pour off stock and skim most of the fat from the surface, reserving meat and stock.
In the same pot, heat oil over medium-low heat and cook chopped onion and garlic until translucent.
Add potatoes and stock and bring to a simmer over medium heat. Cook for 10 minutes. Add green beans, tomatoes and chile and cook until all vegetables are tender.
Salt to taste. Garnish with chopped cilantro.
The original recipe calls for chile morita, a type of dried jalapeño. This chile may be difficult to find, so I substituted chipotle chiles en adobo, smoked, dried jalapeño canned in a tomato and vinegar sauce.