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Rabo Encendido

3 pounds ox tail (rabo de res)1 teaspoon salt1 tablespoon freshly ground black pepperjuice of 2 limes1/4 cup olive oil2 white onions diced1 large green bell pepper,or 1 large chile poblano or 3 chile dulce, seeded and diced4 cloves garlic minced1 cup tomato sauce (puré de tomate)1/2 cup sherry (jerez)1 cup red wine (vino tinto)2 cups beef stock (caldo de res)1/4 teaspoon dried oregano1/4 teaspoon ground cumin (comino)1 teaspoon freshly ground pepper (or more)1 bay leaf (hoja de laurel)1 large dry imported spanish chorizo or 2 chorizos españoles, sliced into 1 inch rounds6 white potatoes (papa blanca), peeled and cut into large chunks Sprinkle the oxtails with the salt,pepper and lime juice. Let marinate at least 20 minutes. In a dutch oven or other heavy pot, heat 1/4 cup oil, when the oil is hot, brown the oxtails. Remove the oxtails from the pot, discard the oil. Brown the chorizos, remove from the pot saving as much grease as possible. ...

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Plantanos Machos baked with rum and sugar

6 large plátanos machos (plantains) as ripe as possible1/4 cup unsalted butter cut into pieces1/2 cup rum1/3 cup sherry (jerez)1/3 cup piloncillo*1/4 teaspoon saltground nutmeg (nuece mascada) and ground cinnamon (canela) to taste, Slice the machos into chunks, I like to roll cut them. Put machos in a single row into an ovenproof baking dish. Pour the sherry and rum over the machos. Evenly distribute the butter and piloncillo over the machos Sprinkle the salt,nutmeg and cinnamon over the machos. bake covered in a preheated 350ºF oven for 30 minutes Uncover,stir the machos and bake an additional 30 minutes until brown and soft. Serve warm Notes:I buy the granulated piloncillo in bags at Walmart and Comercial Mexicana, if you can’t find it, you will need to grate the piloncillo. You can also substitute a 1/3 cup packed dark brown sugar.Here is a video I found on how to roll cut.

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Carne guisado con platanos

This recipe is from Memories of a Cuban Kitchen by Mary Urrutia Randelman and Joan Schwattz1/2 cup olive oil2 1/2 pounds (1 kilo) boneless chuck, cut into 2 inch chunks1 large onion, thickly sliced1 large green bell pepper, seeded and diced4 cloves garlic, finely chopped4 to 6 medium-sized ripe tomatoes coarsely chopped (1 kilo of romas)1 cup dry sherry (Jerez)1 cup beef stock 1 tablespoon salt1 tablespoon paprika (the recipe recommends Spanish paprika, I just use the pimentòn dulce I have on hand)1/2 teaspoon freshly ground black pepper1/4 teaspoon cumin seeds, crushed in a mortarpinch of dried oregano1 bay leaf3 medium size plantains (platanos machos) of medium ripeness (yellow with black spots) 2 tablespoons finely chopped fresh parsley (perejil) In a large, heavy-bottomed casserole, heat the oil over medium heat until fragrant, then brown the beef on all sides. Reduce the heat to low, add the onions, bell pepper, and garlic, and cook, stirring until the onions are lightly browned, ...

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Old clothes and New Years

One of my comfort foods is Ropa Vieja (literally old clothes), it’s meat that has been simmered so long it falls apart and then is stewed with tomato sauce and spices. You serve it it with rice. I have had variations of Ropa Vieja here, not bad, but not the Cuban kind. Another dish which is a family favorite is black beans and white rice, Moros y Cristianos, yum. Neither of these are pretty dishes, but really tasty. My daughter got my mom’s recipe for ropa vieja when we went up to visit my parents last May, it’s almost the same as the one I use. I also have a Cuban cookbook called Memories of a Cuban Kitchen by Mary Urrutia Randleman and Joan Schwarth which has a very similar recipe, I guess there are only so many ways to combine meat and tomato.I found a product in the grocery store called Guten, carne y soya (Tu alternativa para preparar ...

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