Rabo Encendido

Rabo Encendido Recipe

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About Rabo Encendido Recipe:

Rabo encendido is a spicy Cuban stew prepared with oxtails minced pepper, garlic cloves, tomato, chicken bouillon cube and seasoning ingredients.

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  • 13 Hr 40 mins
  • 19 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Rabo Encendido Recipe

  • 2 pound Oxtails
  • 1 Small Onion minced
  • 1 Small Onion Sliced
  • 1/2 Cubanelle Pepper minced
  • 1/2 Cubanelle Pepper sliced
  • 3 Garlic Cloves minced
  • 1 tablespoon Sazón
  • 1/2 Cilantro minced
  • 1 Fresh Lime or Sour Orange
  • 1.50 teaspoon Chicken Bouillon Cube
  • 1 teaspoon Adobo
  • 1/4 teaspoon Cumin
  • 1 teaspoon Dominican Oregano
  • 1/2 teaspoon Black pepper
  • 2 teaspoon Olive Oil
  • 1 tablespoon Tomato Paste
  • 1/4 teaspoon Red Pepper Flakes or 1 small Scotch Bonnet Pepper
  • 1 Potato Diced
  • 1/2 Carrot Diced
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Rabo Encendido Recipe

STEP 01

Season the meat with sazón completo and oregano at least many hours before change of state.

STEP 02

Peel garlic and mince. Chop onion and place it to sauté with oil on medium high heat. Stir often.

STEP 03

Chop onion and place it to sauté with oil on medium high heat. Stir often.

STEP 04

Chop sweet pepper into tiny cubes.

STEP 05

Add a will of sofrito, the cut sweet pepper, and atiny low will of tomato puree to the onions and still sauté.

STEP 06

Add some red change of state wine by running it initially into the empty sofrito and tomato puree cans to induce the remaining liquid out of them...this adds flavor!

STEP 07

Add garlic to the sofrito and sauté.

STEP 08

Add a small amount of soy to your sofrito.

STEP 09

Add slightly of sauce to the sofrito. Simply a touch! cuban food isn't Spicy.

STEP 10

Straightaway before change of state the meat, squeeze a lime onto it and blend it up. Do that excellent before you cook the meat or it'll harden

STEP 11

On an individual basis cowl every bit of meat within the sazón. Check that each in. Meat meets the sauce.

STEP 12

Stovetop while not pressure cooker add red change of state wine to extend the liquid and therefore the sofrito. Simmer the meat on low for approximately two.5 hours stirring often thus it does not keep on with the pot. Once the meat is soft, eat up!

STEP 13

Uncover your steriliser and check for tenderness. If the meat has not softened to your feeling, cook in a further ten minute increments or till it reaches desired softness.

STEP 14

Simmer the meat on the stove on low for many a lot of minutes. This enables the sauce to thicken and therefore the flavors to penetrate the meat well.

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