Vegan Puerto Rican Tamarind Glazed Oxtails that Celebrate Island Flavors

Vegan Puerto Rican Tamarind Glazed ‘Oxtails’ – A Flavorful Twist

In the heart of Puerto Rican cuisine, there’s a rich tapestry of flavors and traditions that can be beautifully adapted to vegan cooking. Today, we’re transforming the classic tamarind glazed oxtails into a vegan masterpiece, using the iconic flavors of Puerto Rico.

The Cultural Significance

Puerto Rican cuisine is a vibrant blend of Taíno, Spanish, and African influences. The use of Sazón, Adobo, and Sofrito—known as the “Puerto Rican trifecta”—is essential for capturing the authentic flavors of the island. These spice blends and aromatic bases are not just ingredients; they are the soul of Puerto Rican cooking.

The Recipe

Ingredients:

• Protein: Use textured vegetable protein (TVP) or extra-firm tofu, cut into strips resembling oxtails. TVP is widely available and affordable in Puerto Rico, making it an excellent choice.
• Tamarind Glaze:
  • 1 cup tamarind paste
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
• Sofrito:
  • 1 bunch culantro (recao leaves)
  • 1 bunch cilantro
  • 6–8 ají dulce peppers (or cubanelle/bell peppers)
  • 1 large onion, chopped
  • 1 head garlic, peeled
  • 1 green bell pepper, chopped
• Adobo:
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 1 tablespoon black pepper
• Additional:
  • 1 tablespoon Sazón (see below for homemade recipe)
  • Fresh cilantro for garnish

Homemade Sazón Recipe:

• 1 tbsp ground annatto (achiote)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 tsp black pepper

Combine all ingredients in a bowl and store in an airtight container.

Instructions:

1. Prepare the Sofrito:

   • Roughly chop the culantro, cilantro, ají dulce peppers, onion, garlic, and green bell pepper.
   • Blend in a food processor until smooth. You can add a bit of olive oil if needed.
   • Freeze in ice cube trays for long-term use.

2. Marinate the TVP or Tofu:

   • In a large bowl, mix together the Adobo ingredients.
   • Add the TVP or tofu strips and coat them generously with the Adobo mixture. Let it marinate for at least 30 minutes.

3. Make the Tamarind Glaze:

   • In a saucepan, combine the tamarind paste, vegetable broth, olive oil, brown sugar, cumin, smoked paprika (if using), salt, and black pepper.
   • Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 10 minutes, or until the glaze thickens slightly.

4. Cook the TVP or Tofu:

   • Heat a large skillet over medium heat. Add a splash of oil and sauté the marinated TVP or tofu until browned on all sides.
   • Remove the TVP or tofu from the skillet and set aside.

5. Sauté the Sofrito:

   • In the same skillet, add 2–3 tablespoons of the Sofrito and sauté until fragrant, about 2 minutes.

6. Combine and Glaze:

   • Add the browned TVP or tofu back into the skillet with the Sofrito.
   • Pour the tamarind glaze over the TVP or tofu and stir to coat evenly.
   • Reduce heat to low and simmer for about 10 minutes, allowing the flavors to meld together.

7. Season and Serve:

   • Add 1–2 teaspoons of homemade Sazón to the dish and stir well.
   • Season with salt and black pepper to taste.
   • Serve hot, garnished with fresh cilantro.

Tips and Variations

• Balance the Flavors: For an extra layer of depth, add a splash of vinegar towards the end of cooking to balance the flavors.
• Use Beans: If you prefer, you can substitute the TVP or tofu with cooked beans like chickpeas or black beans for a hearty and protein-rich option.

Conclusion

This vegan tamarind glazed ‘oxtails’ dish is a testament to the versatility and richness of Puerto Rican cuisine. By using traditional spice blends like Sazón, Adobo, and Sofrito, we bring the authentic flavors of the island to a plant-based dish. This recipe is not just a meal; it’s a celebration of culture and flavor that will leave you and your guests craving more. ¡Buen provecho

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