DOS TOROS MENU RECIPES

Steps:

• In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
• Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.

Steps:

• Preheat the oven to 300°. Season the oxtails with salt. In a large enameled cast-iron casserole, heat the olive oil over moderately high heat. Working in 3 batches, brown the oxtails for 7 to 10 minutes, turning occasionally. Transfer to a large plate. Remove all but 2 tablespoons of fat from the casserole. Add the onions, tomatoes, celery, carrot and garlic and cook over moderately high heat until just starting to brown, about 15 minutes. Stir in the wine and sherry, bring to a boil and cook for 10 minutes. Return the oxtails to the casserole. Add 8 cups of water along with the bay leaf and peppercorns. Bring to a boil, then cover and transfer to the oven. Braise, stirring the oxtails a few times, until very tender, about 3 1/2 hours. Let cool, then cover and refrigerate overnight. Skim the fat from the top of the stew. 
• Gently reheat the stew over moderate heat. Transfer the oxtails to a large plate. Strain the sauce into a large bowl, pressing on the solids. Discard the solids. Return the sauce to the casserole and bring to a boil, then simmer for about 10 minutes, until slightly thickened. Season with salt. Return the oxtails to the sauce and simmer until warm. Transfer the oxtails and sauce to bowls, garnish with celery leaves and serve with bread.