I too live in Miami and am Cuban American. You are so right about not including cocoa powder, celery, and chioptle chillies in the recipe if you want an authentic Cuban Rabo Encendido. I never have used allspice or nutmeg but I know some Cuban recipes do call for this. My mom never used it and I do love her Rabo Encendido.
On this recipe, one main ingredient is missing! A kick of heat!! Rabo Encendido (oxtail) needs to be spicy. 1/2 tsp.crushed red pepper. The name it said it all.
I want to thank you so very much. My wife is Cuban but never learned to cook ox tail so I followed your recipe. It was as good as any restaurant in Miami I've had before. We are so full. Wow. Amazing.
Don't let the picture turn you off. The one shown here is gross. I cook mine in a pressure cooker and it takes half the time. I use yellow onions, green pepper, garlic, cumin, oregano, dry white wine, bay leaf, s & p. Plain simple, turns out great and delicious every time. I also am Cuban.
I too live in the miami area and im cuban american and this is how i do rabo encendido. My favorite dish EVER!
Now this recipe is truly Cuban...te lo comiste Cubichon! Delicious! Cocoa and hot peppers is a mole recipe....authenic Mexican maybe, not Cuban.