1Place the oxtails in a large pot and cover with water. Cook for 30 minutes.
2Place the oxtails in a large pot and cover with water. Cook for 30 minutes.
3Place the oxtails in a large pot and cover with water. Cook for 30 minutes.
4Add the aliños sauce and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for about one hour. Skim the fat off the soup and add the corn and simmer for 1 hour and 30 minutes.
5Add the aliños sauce and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for about one hour. Skim the fat off the soup and add the corn and simmer for 1 hour and 30 minutes.
6Add the aliños sauce and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for about one hour. Skim the fat off the soup and add the corn and simmer for 1 hour and 30 minutes.
7Add the plantains, yuca and potato and cook for 35 minutes more. Add more water if necessary. Add chopped fresh cilantro and serve with avocado, white rice and ají on the side.
8Add the plantains, yuca and potato and cook for 35 minutes more. Add more water if necessary. Add chopped fresh cilantro and serve with avocado, white rice and ají on the side.
9Add the plantains, yuca and potato and cook for 35 minutes more. Add more water if necessary. Add chopped fresh cilantro and serve with avocado, white rice and ají on the side.
Ingredients
2 pounds oxtails
2 pounds oxtails
2 pounds oxtails
0.5 cup aliños sauce
0.5 cup aliños sauce
0.5 cup aliños sauce
3 ears fresh corn, cut into pieces
3 ears fresh corn, cut into pieces
3 ears fresh corn, cut into pieces
12 cups water
12 cups water
12 cups water
0 salt and pepper
0 salt and pepper
0 salt and pepper
2 green plantains, peeled and cut crosswise into 2 inch pieces
2 green plantains, peeled and cut crosswise into 2 inch pieces
2 green plantains, peeled and cut crosswise into 2 inch pieces