Janice De Belen's Killer CALLOS | Episode 11

CALLOS

Ingredients:
-Olive Oil (2 to 3 tablespoons)
-Chorizo de Bilbao (2 pieces, cut into small chunks)
-Ox Tripe (for this recipe, 1 kilo)
-Ox Tail (for this recipe, 1 kilo)
-Beef Stock
-Paprika (about 2 teaspoons)
-Spice Mix (mixture of salt, pepper, garlic salt, granulated garlic. About 2 teaspoons)
-Red Wine (1/3 cup)
-Black Olives
-Green Olives
-Garbanzos
-Tomato Paste (1 small sachet)
-Tomato Sauce (to taste and to make it more red)
-Green Chili (optional)
-Red & Green Bell Peppers (for garnishing)

Remember, this is a dish you need to keep on tasting.

-Clean tripe and oxtail well.
-Cut tripe into bite size pieces if needed.
-Boil tripe and oxtail separately.
-Throw away the water once it boils (to remove the dirt).
-Boil again until fork tender (you can use pressure cooker if preferred).
-Keep the oxtail broth to be used for later.

-Heat oilive oil and chorizo oil (the fat that comes with the Chorizo in the packaging) together in a deep pan.
-Saute chorizo and tripe together.
-Add paprika and spice mix (a mixture of salt, pepper, granulated garlic, garlic salt).
-Pour some red wine and let it simmer for a minute or two.
-Add the oxtail.
Add enough oxtail stock to cover the meat. Let it boil for about 10 15 minutes.
-Add the olives and garbanzos.
-Add tomato paste. Simmer for 10 mins.
-Make sure to taste. If its maasim from the tomato paste, season some more until you get the right taste.
-If it doesn’t have the red color you like, add a little tomato sauce.
-Taste and season if needed.
-Add more oxtail broth if needed.
-Sauce consistency depends on how you like it.
-Add finger chilis if you want.
-Add ailing labuyo if you want it spicy
-Simmer for another 10 mins.
-Garnish with red and green bell peppers.

Serve hot, take a picture and enjoy your Noche Buena!
Merry Christmas, everyone!♥️

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