Recipes

Ingredients:

3lbs ox tail
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup green onion
4 tbs sour cream
Fresh cilantro for garnish
4 cloves minced garlic
1/2 cup shredded cheese
1 can stewed diced tomato
2 tbs tomato paste
1 cup beer
1 can pinto beans
2 cups Goya Mojo Marinade
2 tsp salt
2 tsp fresh ground pepper

Mirepoix:

1 med onion
2 carrots
2 celery stalks
All rough chopped

Process:

Marinate ox tails for a minimum of 4 hours, maximum of 24 hours in Goya Mojo Marinade.
Place tails in a deep oven pan.
Place a bed of mirepoix around meat, fill with mojo marinade and water to half the height of the meat.
Add salt and pepper.
Place in oven at 350f for 4 hours. Take out of oven let rest.
In large stock pot, saute the onions and bell peppers. Then add garlic and sauté 2 minutes. Then add tomatoes, paste, beans, beer, and begin to simmer.
Pull and and add ox tail meat. Reserve braiding liquid for later. Ox tail should be tender and fall off the bone. After meat is added to Chile, add 1 cup of the braising liquid, then simmer for 2 hours on low heat, add salt to taste, garnish with green onion, fresh cilantro, shredded cheese, and sour cream.