COMO HACER RABO DE VACA CON MORO DE HABECHUELAS NEGRAS

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and cook faster.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can mimic creaminess.

Season the oxtail with salt and black pepper and mix well to ensure the ingredients penetrate the meat.

Place the seasoned oxtail into a plastic bag and refrigerate overnight for better flavor.

The next day, heat a pot and add 2 tablespoons of brown sugar to create caramel; let it melt until it's a light brown color.

Add the oxtail to the pot carefully to avoid burns, ensuring each piece gets a nice color from the caramel.

Add 1 tablespoon of achiote powder for color and flavor, mixing it well with the meat.

Incorporate 1 tablespoon of tomato paste into the pot and stir to combine.

Prepare the moro de habichuelas negras by heating coconut oil in another pot and adding chopped green onion, bell pepper, and garlic; sauté until softened.

Add spices: paprika, chicken bouillon cube, black pepper, oregano, and turmeric to the sautéed vegetables and mix well.

Add coconut milk and enough water to the pot with the rice and black beans, then cover and let it cook for 20 minutes.

Remove the sautéed vegetables from the rice mixture after cooking, ensuring to extract as much fat from the oxtail as possible before serving.

Add final touches of chopped cilantro, small onion, bell pepper, and orange pepper to the oxtail stew, cover, and let it sit for a few minutes to meld the flavors.

Cooking Techniques

Equipment Needed

Spice Level: