Cooking Instructions
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Step 1
Rinse
Oxtail (1)
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)
, and
Salt (1/2 tsp)
. Marinade in the fridge overnight if possible or at least 2 hours.
Step 2
At medium to low heat, in a Dutch oven deep pot cook the oxtails. Heat
Corn Oil (1/3 cup)
over low to medium heat and add oxtails. Cover and stir frequently. If the oxtails are thick, it will take about 2-3 hours to cook until tender. Add a bit of water if you feel they are drying out.
Step 3
When you feel that the oxtail is beginning to feel tender add
Onion (1/2)
,
Green Bell Pepper (1)
,
Red Bell Pepper (1)
,
Pitted Green Olives (1/4 cup)
, and
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.
Step 4
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)
,
Onion (1/2)
,
Yellow Bell Pepper (1/4)
, and
Pitted Green Olives (2 Tbsp)
and stir.
Step 5
Once simmering add
Tomato Sauce (1/4 cup)
, stir, and then add the
Pinto Beans (1 can)
. Add
Water (4 1/2 cups)
,
Fresh Cilantro (to taste)
, and stir again. Now cover and bring to a boil.
Step 6
In the meantime, you can rinse the
Long Grain White Rice (3 cups)
if you prefer. Once the beans are boiling add the rice and stir. Lower to a simmer and cover for 25-30 minutes.
Step 7
After 25-30 minutes, uncover rice and stir. Cover again for 5 minutes. Uncover, stir and it is ready to serve with the oxtail.
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