Oxtail with mole and manchega flower

Name: Oxtail with mole and manchega flower
Cook time: 180 min
Cuisine: Spanish recipes
Ingredients: 3 units of Chipotle peppers in sauce; 1 chopped onion; 3 units of Green tomatillo; 3 garlic cloves; 200 gr of Peanut Paste; 50 gr of Sultanas; 2 units of Wheat Totillas; 50 gr of almonds in flour; 50 gr of Coco rallado; 50 gr of GOYA Quinoa; 50 gr of sesame; 1 cinnamon stick; 1 tablespoon of Cilantro Paste; 0.5 tablespoon of anise; 3 units of cloves; 1 teaspoon of black pepper; 2 chocolate tablets to dilute; 1 l oxtail stew juice; 1 pinch of Complete Seasoning; 1 pinch of Two-pack brown sugar; 1 pinch of salt; 1 veal tail in pieces; 100 gr of waxy fat; 4 chopped onions; 1 pinch of Único 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

Spanish recipes

Meat and poultry

Launch

Easy

180'

Chef

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

Ingredients

Mole

3 units of Chipotle peppers in sauce
1 chopped onion
3 units of Green tomatillo
3 garlic cloves
200 gr of Peanut Paste
50 gr of Sultanas
2 units of Wheat Totillas
50 gr of almonds in flour
50 gr of Coco rallado
50 gr of GOYA Quinoa
50 gr of sesame
1 cinnamon stick
1 tablespoon of Cilantro Paste
0.5 tablespoon of anise
3 units of cloves
1 teaspoon of black pepper
2 chocolate tablets to dilute
1 l oxtail stew juice
1 pinch of Complete Seasoning
1 pinch of Two-pack brown sugar
1 pinch of salt

Oxtail

1 veal tail in pieces
100 gr of waxy fat
4 chopped onions
1 pinch of Único 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

100 gr of Two-pack brown sugar
100 ml of water
1 tablespoon of Cilantro Paste
2 tablespoon of Chipotle Peppers Hot Sauce

Preparation

Season the meat, flour it and brown it in a pan with oil.
Chop the vegetables and poach in the speed cooker.
Pour in the wine, and let the alcohol reduce.
Add the pieces of tail, add the broth and close it.
Cook for 50 minutes.
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
Press the tail meat on a tray putting weight on top, let it cool for 3 or 4 hours.
After time has pass we can cut it to taste.
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.
A beautiful decoration with a flavor of Mexico and Spain that will surely surprise your guests.