Ingredients for servings:

oxtail

3 Pounds

Beef ribs

chicken cubes

2

Beef bouillon cubes

salt

1 Tablespoon

Salt

garlic

1 Teaspoon

Minced garlic

onion

4 Whole green onions*

11591

4

Leaves cimarrón* or culantro

oregano

4 Sprigs

Oregano

cilantro

4 Sprigs

Cilantro

papa guata

1 Pound

(About 8) very small potatoes, halved

hogao pachi com

½ Cup

Hogao del Pacífico

carantantas

¼ Pound

Carantantas*

oil

Oil for frying

cilantro

¼ Cup

Minced cilantro

  1. 3 pounds beef ribs

  2. 2 beef bouillon cubes

  3. 1 tablespoon salt

  4. 1 teaspoon minced garlic

  5. 4 whole green onions

  6. 4 leaves cimarrón* or culantro

  7. 4 sprigs oregano

  8. 4 sprigs cilantro

  9. 1 pound (about 8) very small potatoes, halved

  10. ½ cup Hogao del Pacífico

  11. ¼ pound carantantas

  12. Oil for frying

  13. ¼ cup minced cilantro


Instructions:

  1. In a medium stockpot or caldero*, place the ribs, 3½ quarts of water, the bouillon cubes, salt, and garlic; tie the green onions, cimarrón, oregano, thyme and cilantro into a “bouquet garni” and add to the pot. Bring to a boil over medium-high heat, lower the heat to medium, cover and simmer for about 2 hours.

  2. Add the potatoes and hogao, and simmer for 15 to 20 minutes or until the potatoes are done.

  3. Remove the “bouquet garni” and bones from the pot.

  4. Fry the carantanta pieces in 375º F oil for 30 seconds. Drain well. Add the fried carantantas and simmer for no more than 2 to 3 minutes. Add the cilantro and serve.

  5. Instead of Carantantas you can use fried masa fromt the “Empanaditas Vallunas” recipe (page xx). Take tablespoonfuls of masa and place each in the middle of two plastic bags; press or roll until you can almost see through it. You can press with the cover of a pot and then with your own hands make it thinner by spreading it with both index fingers. Don’t be afraid the masa peels of easily if you lift up one of the bags and then let the masa fall of the other one. If it breaks into pieces, then better because real carantantas are not round or triangular they are free formed in shape.






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Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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