Coco-Peanut Oxtail Kare-Kare Mexicana
Indulge in the mouthwatering fusion of Filipino Kare-Kare and Mexican flavors with tender oxtail simmered in a luscious coconut and peanut sauce. Enhanced with the boldness of jalapenos and bell peppers, topped with pork chicharron and served with a side of aromatic banana peppers and creamy avocado. This aromatic and savory dish is a true taste sensation!
ingredients
- 2 pounds oxtail, cut into thick pieces
- 1 cup coconut milk
- 1 cup peanut butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 jalapenos, sliced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 cup pork chicharron, crushed
- 4 banana peppers, sliced
- 2 avocados, sliced
- 2 tablespoons vegetable oil
- 4 cups water
- ½ cup bagoong fermented shrimp paste
- Salt and pepper, to taste
steps
- 1.
Heat vegetable oil in a large pot over medium heat. Add onions and garlic, sauté until fragrant.
- 2.
Add oxtail pieces and brown them on all sides. Season with salt and pepper.
- 3.
Pour in water and bring to a boil. Reduce heat, cover, and simmer for 2-3 hours or until oxtail is tender.
- 4.
Once oxtail is tender, stir in coconut milk and peanut butter. Simmer for an additional 15 minutes, stirring occasionally, until the sauce thickens.
- 5.
Add jalapenos, red bell pepper, and green bell pepper to the pot. Simmer for 5 minutes to slightly soften the vegetables.
- 6.
In a small bowl, mix the bagoong fermented shrimp paste with a little water to create a smooth sauce.
- 7.
Serve the Coco-Peanut Oxtail Kare-Kare Mexicana in individual bowls, garnished with crushed pork chicharron. Place slices of banana peppers and avocado on the side. Serve the bagoong sauce on the side or drizzle over the dish.
- 8.
Enjoy this amazing fusion of Filipino and Mexican cuisine!
