Rabo encendido is a traditional Spanish dish that is native to the Canary Islands. It is made with a combination of ingredients that include potatoes, onions, peppers, and various types of meat, such as chicken, beef, or lamb. The name of the dish comes from the Spanish word “rabo,” which means tail, and “encendido,” which means stewed.

To prepare rabo encendido, the meat is typically cut into small pieces and marinated in a mixture of spices and vinegar. The vegetables are then diced and added to a pot with the marinated meat. The dish is cooked slowly over low heat, allowing the flavors to meld together and the meat to become tender.

Rabo encendidois typically served with white rice or boiled potatoes. It is a hearty and flavorful dish that is often enjoyed as a main course, particularly during the colder months of the year.

In addition to its popularity in the Canary Islands, rabo encendido can also be found in other parts of Spain, as well as in Latin American countries where Spanish cuisine has had an influence. It is a traditional dish that is enjoyed by many people and has become a beloved part of Spanish culture.

Here is a recipe for rabo encendido that serves 4-6 people:

Ingredients:

  • 2 pounds beef or lamb tail, cut into small pieces
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 2 bell peppers, diced
  • 2 tablespoons vinegar
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Olive oil
  • 4-6 potatoes, peeled and quartered
  • 2 cups water

Instructions:

  1. In a large bowl, mix together the vinegar, paprika, cumin, oregano, salt, and pepper. Add the meat to the bowl and coat with the marinade. Cover the bowl and refrigerate for at least 1 hour, or overnight.
  2. Heat a large pot or Dutch oven over medium heat. Add a splash of olive oil and the diced onion. Sauté until the onion is translucent, about 5 minutes.
  3. Add the minced garlic and diced bell peppers to the pot and cook for an additional 2-3 minutes.
  4. Add the marinated meat to the pot and cook until it starts to brown, about 5-7 minutes.
  5. Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 1 hour.
  6. Add the quartered potatoes to the pot and continue to simmer for an additional 30-40 minutes, or until the meat is tender and the potatoes are cooked through.
  7. Serve the rabo enendido with white rice or boiled potatoes, if desired. Garnish with chopped fresh herbs, such as parsley or cilantro. Enjoy!

Note: If you prefer a thicker sauce, you can whisk together a tablespoon of cornstarch with a little cold water and add it to the pot during the last 10-15 minutes of cooking. This will help to thicken the sauce and give it a slightly more velvety texture.

Here are a few tricks for making a delicious rabo enendido:

  1. Marinate the meat: Marinating the meat in a mixture of spices and vinegar helps to tenderize it and infuse it with flavor. Be sure to marinate the meat for at least an hour, or even overnight, for the best results.
  2. Use a variety of vegetables: Adding a variety of vegetables, such as onions, peppers, and potatoes, to the rabo encendido helps to add depth and flavor to the dish. Feel free to experiment with different types of vegetables to find the combination that you like best.
  3. Cook the dish slowly: Rabo encendido is a slow-cooking dish that benefits from a low and slow cooking process. Allowing the dish to cook over low heat for an extended period of time allows the flavors to meld together and the meat to become tender.
  4. Adjust the thickness of the sauce: If you prefer a thicker sauce, you can whisk together a tablespoon of cornstarch with a little cold water and add it to the pot during the last 10-15 minutes of cooking. This will help to thicken the sauce and give it a slightly more velvety texture.
  5. Experiment with different spices: Rabo encendido is a versatile dish that can be adapted to suit different tastes. Feel free to experiment with different herbs and spices to find the combination that you like best. Some popular options include cumin, paprika, oregano, and parsley.

By following these tips and tricks, you can create a delicious and flavorful rabo encendido that is sure to impress your friends and family.

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