in water. Marinade oxtails with the
Distilled White Vinegar (1/4 cup)
Red Wine (1/4 cup)
Adobo Seasoning (2 Tbsp)
Garlic (1/2 Tbsp)
Salt (1/2 tsp)
. Marinade in the fridge overnight if possible or at least 2 hours.
At medium to low heat, in a Dutch oven deep pot cook the oxtails. Heat
Corn Oil (1 cup)
over low to medium heat and add oxtails. Cover and stir frequently. If the oxtails are thick, it will take about 2 to 3 hours to cook until tender. Add a bit of water if you feel they are drying out.
When you feel that the oxtail is beginning to feel tender add
Green Bell Pepper (1)
Red Bell Pepper (1)
Pitted Green Olives (1/4 cup)
Tomato Sauce (2 Tbsp)
. Stir well and continue to simmer for 20-30 minutes until you feel it is tender enough for your liking, especially the bigger pieces.
Now to make the Moro. In a pot over medium heat, add
Corn Oil (1/4 cup)
Garlic (1 Tbsp)
Salt (1 Tbsp)
Adobo Seasoning (1 tsp)
Soy Sauce (1/3 cup)
Yellow Bell Pepper (1/4)
Pitted Green Olives (2 Tbsp)
. Stir. When it is simmering add
Tomato Sauce (1/4 cup)
, stir and then add the
Pinto Beans (1 can)
Water (4 1/2 cups)
Fresh Cilantro (to taste)
and stir. Now cover and bring to a boil.
In the meantime you can rinse the
Long Grain White Rice (3 cups)
if you prefer. Once the beans are boiling add the rice, stir. Lower to a simmer and cover for 25 to 30 minutes. After the 25 to 30 minutes, uncover rice and stir. Cover again for 5 minutes. Uncover, stir and it is ready to serve with the oxtail.