El Toro Recipe

Marinate chicken

Combine olive oil, minced garlic, ground cumin, smoked paprika, chopped chipotle, lime juice, kosher salt and black pepper in a bowl. Rub marinade all over chicken thighs (under skin where possible). Cover and refrigerate at least 1 hour, preferably 3–4 hours.

Charcoal grill

Prepare a charcoal grill for medium-high heat with one cooler zone for indirect cooking. When coals are hot and ashy, place chicken skin-side down over direct heat for 4–6 minutes to get good color, then move to indirect heat and cook covered for 20–25 minutes, flipping once, until internal temperature reaches 165°F (74°C). If you don’t have a charcoal grill, sear in a hot cast-iron skillet 4–5 minutes per side then finish in a 400°F oven for 20–25 minutes.

Rest

Remove chicken and let rest 8–10 minutes before serving to keep juices.

Prep and brown oxtail

Pat oxtail pieces dry and lightly toss with the tablespoon of flour and a generous pinch of salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown oxtail in batches, 3–4 minutes per side, until deeply browned. Transfer browned pieces to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion and carrots to the pot and cook 5–7 minutes until softened and beginning to brown. Add smashed garlic, thyme sprigs, allspice and the whole scotch bonnet/habanero (keep whole for heat without shredding) and cook 1–2 minutes until fragrant.

Deglaze

Add minced chipotle and tomato paste; stir and cook 1 minute. Pour in the red wine to deglaze, scraping browned bits from the bottom. Bring to a simmer and reduce by about half (2–3 minutes).

Braise

Return browned oxtail to the pot. Add beef stock and bay leaf so the liquid comes about 2/3 up the oxtail pieces. Season with remaining salt and pepper. Bring to a gentle simmer, then cover and either: simmer very gently on the stovetop or transfer to a 325°F (160°C) oven. Braise until meat is fall-off-the-bone tender, about 2.5–3 hours. Check every hour and add a splash of stock or water if liquid drops too low.

Finish sauce

When oxtail is tender, remove pieces to a platter. Skim excess fat from the surface of the braising liquid. Remove thyme sprigs, bay leaf and scotch bonnet. Reduce the sauce over medium-high heat to thicken slightly (5–10 minutes). Taste and adjust seasoning. Spoon sauce over oxtail pieces.

Sauté mushrooms

Heat a large skillet over medium-high heat. Add butter and let it foam but not brown. Add halved mushrooms in a single layer and cook undisturbed 3–4 minutes to develop color. Toss or stir and cook another 2–3 minutes until tender. Add minced garlic, salt and pepper and cook 30–45 seconds until fragrant. Stir in chopped parsley and remove from heat.

Prepare plantains

Peel ripe plantains and slice diagonally into 1/2"–3/4" thick pieces.

Fry

Heat vegetable oil in a heavy skillet over medium heat to about 325°F (use medium heat until oil shimmers). Add plantain slices in a single layer, do not overcrowd. Fry 2–3 minutes per side until golden brown and deeply caramelized. Remove to a paper-towel lined tray and sprinkle with salt while hot.

On each plate arrange a portion of braised oxtail with a spoonful of the reduced sauce, one grilled chicken thigh, a scoop of sautéed mushrooms and 3–4 slices of maduros. Garnish with chopped cilantro (or parsley) and serve lime wedges alongside. If desired, spoon additional braising sauce over the chicken for extra flavor.