Ingredients

For the Braised Oxtail

• 2–3 lbs oxtails
• Salt & pepper (to taste)
• 2 tbsp oil (for searing)
• 1 onion (chopped)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 4 cups beef stock

For the Masa (Dough for Acapurias)

• 5 green plantains
• 8 cooking bananas
• 1–2 potatoes (for softness)
• 2 tbsp achiote oil (for color)

For the Pastelillos

• Store-bought pastry discs (defrosted)
• Oxtail filling (from braised oxtail)
• 1 egg (for sealing, optional)

For Frying

• Oil (for deep frying)

Instructions

Step 1: Searing & Braising the Oxtail

1. Season oxtails with salt and pepper.
2. Heat oil in a deep pan or Dutch oven over medium-high heat.
3. Sear oxtails on all sides until browned. Remove and set aside.
4. In the same pan, add chopped onions, carrots, and celery. Sauté until soft and caramelized.
5. Return oxtails to the pan and pour in beef stock until fully submerged.
6. Cover and let simmer on low heat for 3–4 hours or until meat is tender and falling off the bone.
7. Remove from heat, let cool, then refrigerate overnight.

Step 2: Preparing the Masa for Acapurias

1. Peel plantains, cooking bananas, and potatoes.
2. Cut them into smaller pieces and process in a food processor until smooth.
3. Add achiote oil for color and mix well.
4. Refrigerate for at least 1 hour to firm up.

Step 3: Deboning & Reducing the Oxtail

1. Remove the braised oxtail from the fridge and reheat on low.
2. Remove bones and shred the meat.
3. Simmer on low heat until the sauce reduces into a thick consistency.
4. Use this as the filling for both acapurias and pastelillos.

Step 4: Assembling & Frying Acapurias

1. Take chilled masa and flatten a small amount in your hand.
2. Place a spoonful of oxtail filling in the center and carefully fold the masa over, sealing the edges.
3. Heat oil in a deep fryer or pan over medium heat.
4. Fry acapurias until golden brown. Remove and let rest for a minute.
5. Fry a second time for extra crispiness.

Step 5: Assembling & Frying Pastelillos

1. Take defrosted pastry discs and spoon some oxtail filling onto one half.
2. Fold over and press the edges with a fork to seal.
3. Heat oil and fry pastelillos until golden brown and crispy.

Serving

• Let cool slightly before serving.
• Enjoy with a dipping sauce or as is!
• Listen to that crunch when you break one open!

Buen provecho!