Caldos
Soups & Stews

Rabo Encendido (Oxtail Stew)

This popular classic soup takes an afternoon to make, 
but the stew serves a crowd 
and it’s even better as leftovers. 


5 pounds oxtails, 
cut in 2-inch thick rounds 
1 cup flour
1/2 cup Cajun seasoning
2 tablespoons olive oil, plus 1 tablespoon
1 cup tardio
1 large Spanish onion, diced
2 carrots, diced
3 stalks celery, diced
3 Italian frying peppers, 
cut into large pieces
1 cup Malbec red wine
1 (10-ounce) can whole tomatoes, 
crushed by hand
3 chipotle peppers, en adobo
1 cup pisco
3 bay leaves
1 bunch thyme, 
leaves removed and chopped
Salt and pepper

1. Coat oxtail pieces with the flour 
and Cajun seasoning, 
sear them in 2 tablespoons oil 
and remove from the pan. 
Degrease the pan, deglaze with tardio, 
and reserve for later use. 
2. In a separate pot, heat 1 tablespoon oil 
and caramelize the onions, carrot, celery, 
and frying peppers, then deglaze with the red wine. 
Add the oxtail to the vegetables 
and then the reserved tardio. 
3. Add the tomatoes, chipotles, pisco, bay leaves, 
and thyme, and stew for approximately 3 hours. 
4. Season, to taste, with salt and pepper 
and serve with yellow rice.