I love food from the Dominican Republic. Besides my own Cuban and Mexican, it's one of the best. That's why I'm so excited to share a recipe from one of the most delicious, traditional dishes in Dominican cooking for Hispanic Heritage Month.

To hear our Dominican fashion and beauty writer, Johanna Ferreira, describe the dish is just making my mouth water. Here's what she says: "I love Dominican sancocho con rabo. It has everything I love in it like yuca, plátanos, potatoes and more meats. I usually eat it over white rice with a few slices of avocado on the side." Doesn't that just sound yummy? Dig in and enjoy!


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Sancocho con Rabo, a.k.a. Dominican Oxtail Stew (recipe courtesy of Appeal-Democrat)

Ingredients (For the Stew):
2 pounds oxtail, cut into segments
1⁄2 cup chopped poblano pepper
1⁄2 cup chopped celery
1⁄2 cup chopped carrot
1 cup chopped onion
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
3 tablespoons chopped cilantro
2 bay leaves
1⁄2 cup tomato puree
1 cup beef broth
Salt and pepper, to taste

Ingredients (For the Mashed Potatoes):
3 pounds red potatoes
1⁄2 cup warm heavy cream
2 tablespoons butter
1⁄2 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Read more ¿Qué más? Hispanic Heritage Month: Cuban bistec de palomilla with white rice & black beans (EXCLUSIVE RECIPE)

Directions (For the Stew):
1. In a large Dutch oven over medium heat, brown the oxtail on all sides until golden brown. Add the poblano pepper and continue cooking until pepper is roasted. Add the celery, carrot and onion, and cook until the onion is translucent. Add the remaining ingredients and cook for about one hour or until the oxtail's meat begins to fall of the bone. Remove the bay leaves and discard.

2. If you desire a smoother finish to the stew, separate the meat from the stew and with a hand blender (or regular blender) puree the vegetable and broth mixture until you have a smooth sauce, return the oxtail and set aside.

Directions (For the Mashed Potatoes):
In a large pot, boil the potatoes until they are soft. Drain the water, making sure not to leave any water in the pot. Add the cream and butter and mash the potatoes. Once potatoes are mashed, add the Parmesan and mix until it is evenly distributed. Season with salt and pepper. Serve the mashed potatoes on plates topped with a big helping of the stew.

Image via Remolacha.net pics/flickr

Topics: hispanic heritage month  traditional latin recipes  dominican food