Rabo Encendido

3 pounds ox tail (rabo de res)
1 teaspoon salt
1 tablespoon freshly ground black pepper
juice of 2 limes
1/4 cup olive oil
2 white onions diced
1 large green bell pepper,or 1 large chile poblano or 3 chile dulce, seeded and diced
4 cloves garlic minced
1 cup tomato sauce (puré de tomate)
1/2 cup sherry (jerez)
1 cup red wine (vino tinto)
2 cups beef stock (caldo de res)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin (comino)
1 teaspoon freshly ground pepper (or more)
1 bay leaf (hoja de laurel)
1 large dry imported spanish chorizo or 2 chorizos españoles, sliced into 1 inch rounds
6 white potatoes (papa blanca), peeled and cut into large chunks

1. Sprinkle the oxtails with the salt,pepper and lime juice. Let marinate at least 20 minutes.
2. In a dutch oven or other heavy pot, heat 1/4 cup oil, when the oil is hot, brown the oxtails. Remove the oxtails from the pot, discard the oil.
3. Brown the chorizos, remove from the pot saving as much grease as possible. If you would rather not use the chorizo grease, heat up another 1/4 cup of olive oil.
4. Cook the peppers,onions and garlic until transparent, stirring constantly. Add a teaspoon or more of water to the pan if it gets too dry.
5. Return the oxtails and chorizo to the pan. Add the rest of the ingredients except the potatoes.
   
6. Bring the stew to a boil, cover and reduce the heat to low. Simmer for 2 hours.
7. Add the potatoes and cook until the potatoes are done.
8. Serve hot with bolillos, or plain white rice