Oxtail with mole and manchega flower

Spanish recipes

Meat and poultry




Carlos Maldonado


Carlos Maldonado

From the hand of chef Carlos Maldonado from Raíces restaurant with a Michelin star and Sol Repsol, we learn how to prepare a typical Spanish recipe in a modern way. A combination of Goya Mexican flavors that mole lovers will absolutely love.

Ingredients Preparation Share





  • 1 veal tail in pieces
  • 100 gr of waxy fat
  • 4 chopped onions
  • 1 pinch of GOYA Unico olive oil
  • 2 big tomatoes
  • 6 peeled garlics
  • 300 ml of red wine
  • 1 Cow broth (until it covers all the veal tail pieces and other ingredients)
  • 1 bouquet of aromatic herbs; thyme, lemon, Rosemary, laurel, dill, mallow
  • 3 chopped carrots
  • 1 Flour c/s

Flor Manchega

  • 175 ml of milk
  • 1 whole egg
  • 62 gr flour
  • 37 gr tempera flour

TPT chili


  1. Season the meat, flour it and brown it in a pan with oil.
  2. Chop the vegetables and poach in the speed cooker.
  3. Pour in the wine, and let the alcohol reduce.
  4. Add the pieces of tail, add the broth and close it.
  5. Cook for 50 minutes.
  6. Remove the pieces of meat and reserve the sauce with which we will then make the mole, let it cool slightly, fray the meat and put it to the point of salt / pix
  7. Press the tail meat on a tray putting weight on top, let it cool for 3 or 4 hours.
  8. After time has pass we can cut it to taste.
  9. Once we have the two previous elaborations: We bathe the manchega flower in TPT of chili peppers and bathe it in crushed roses, leaving these glued to the La Mancha flower.
  10. A beautiful decoration with a flavor of Mexico and Spain that will surely surprise your guests.

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