Hello all!! Like the previous post, Time To Make Lemonade, which details the onward struggle to turn Mariposaoro into a known and viable business; I have come up with how to showcase using my Pepita Seasoning on foods. rather than using it as a sandwich filling and dip. In this recipe, I am using my Pepita Seasoning #2 with pigtails, stewed with a few aromatics and served over rice. Oxtail could be a good substitute, but add the seasoning in the last hour of cooking time, unless using a pressure cooker like I have for this recipe.
INGREDIENTS
Around 1.5kgs Of Pigtails/Oxtails, washed in lemon juice and water and drained.
1/2 a Jar of Pepita Seasoning #2-This is a vegan friendly seasoning, created by me with a base of pumpkin seeds, onion, bell peppers, dried limes, rosemary and parsley.
Click here for Pepita Seasoning#2 recipe
1 Teaspoon of Ground Ginger, Pimenton Dulce(Smoked Paprika), and Ground Pimento.
1 Tablespoon of Tomato Paste
Method
Firstly, put the meat into a pressure cooker, filling it until it just covers the meat. Cover, and if using oxtail pressure cook for around 45 minutes on high heat for around 25 minutes, turning down for the remaining 20 minutes. If cooking the original meat, the pigtails, cook on high heat for 20 minutes, then on lower heat for 10 minutes.
When the meat is cooked, drain the water and set aside. In another pot, fry the seasoning in a small amount of oil, adding the spices and tomato paste. Do this for at least 5 minutes.
Afterwards, add the meat, and leave on a bubbling simmer in the pot for around 10 minutes, adding at least two cups of water or around 500mls.
The end dish should have a lovely velvety sauce, which is thick and flavoursome. Stir to prevent from sticking. Serve hot with rice, potatoes, cassava, and salad…. If you’re like me, perhaps some wine too! Disfrutalo!!
