8 oxtail
2 tablespoons of vinegar
2 packets of sazon with achiote
1 packet of sazon without achiote
1/8 teaspoon of pepper
1/2 teaspoon of adobo
2 goya hot pickled peppers, crushed & dash of the juice
1/2 tablespoon of sugar
2 cups of water
1/4 cup of oil
4 teaspoons of sofrito
2 teaspoons of tomato paste


1 Rinse all Oxtail.
2 Coat all Oxtail in a large bowl with vinegar, both packets of sazon, adobo, pepper, hot pickled peppers and massage into oxtail.
3 Heat oil and sugar together until brown, do not burn.
4 Add Oxtail one at a time coating each one with the browned sugar.
5 Add water and simmer for about 3 hours checking periodically to be sure water does not dry out.
6 If water gets low add more water, 1/2 cup at a time.
7 Do not add too much water at the end of the 3 hours, otherwise sauce will not get thick.
8 When meat is tender add sofrito and tomato paste, mix and cook for another half hour.

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