Stewed Oxtails from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
This is one of several fine recipes that i was given at the Papantla chapter of INSEN, Mexico’s National Institute for Old Age (Instituto Nacional de la Senilitud), a remarkable organization that,...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Refrigerator
Ingredients
- 1 teaspoon black peppercorns
- 8–10 cups water
- 2 dried (not canned) chipotle chiles, preferably morita-type, stemmed and seeded
- 5 large mint sprigs
- 2 pounds oxtails, sawed into 1½-to-2-inch sections by the butcher and carefully trimmed of fat
- 1 medium-sized white onion, unpeeled
- 2 garlic cloves, unpeeled
- 1½–2 teaspoons salt, or to taste
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