Ropa Pal Viejo Recipe

Preparation Steps

1. 1

   Prepare the Oxtail

   In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Season the oxtail pieces with salt and black pepper, then sear them in the hot oil until all sides are browned, about 8-10 minutes. Remove the oxtail and set aside.

2. 2

   Sauté the Aromatics

   In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

3. 3

   Prepare the Guajillo Aioli

   Soak the guajillo peppers in hot water for about 15 minutes until softened. Remove the stems and seeds, then blend the peppers with lime juice, a pinch of salt, and a little water until smooth. This will be your guajillo aioli.

4. 4

   Cook the Oxtail

   Return the seared oxtail to the pot with the sautéed onions and garlic. Add the cumin and chicken broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 2-3 hours, or until the oxtail is tender and falling off the bone.

5. 5

   Fry the Plantains

   While the oxtail is cooking, peel the yellow plantains and slice them diagonally into 1-inch pieces. In a skillet over medium heat, add enough oil to cover the bottom of the pan. Fry the plantain slices until they are golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

6. 6

   Assembly

   Once the oxtail is cooked, remove the meat from the bones and shred it. Serve the shredded oxtail on a platter, topped with guajillo aioli, alongside the fried plantains.