Cut the oxtail between the tail joints.
Heat the oil in a large pot.
Season the oxtail pieces with salt and pepper to taste, and toss them in the flour.
Cook them in the oil on both sides until they become golden brown. Set aside.
Bring the oil to medium heat.
Discard the excess oil, and add the onion and leek.
Once the veggies are transparent, add the carrot and the choricero pepper pulp.
Cook for five minutes and add the white wine.
Reduce the wine to a third of its original volume.
Cut the potato into medium-sized pieces and add to the pot along with the pieces of oxtail.
Cover the ingredients with cold water and bring to a boil.
Reduce the heat and simmer for at least 3 hours.
After this time, once the meat is almost cooked, add the lentils and let cook for another 30 minutes.
Adjust the salt.
If needed, add more hot water to the pot ensuring the stew is always covered with liquid.
Let the mixture rest in the refrigerator overnight.
The next day, clean the meat from the bone, and mix it with the lentils.
Blend the Manzanilla olives with half a cup of milk.
Pour the rest of the milk along with the eggs, flour and butter into a food processor.
Set aside for at least half an hour.
Using a non-stick pan, start making the crepes. Ensure they are at least 8 cm in diameter.
Set aside, stacking them separated by parchment paper.
Use one small pot with salted boiling water, and another with ice water.
Blanch the chives by submerging them in the boiling water for two seconds, then cooling them down right away in the ice water. This helps keep them green and shiny.
Place a spoonful of approximately half a cup of stew in the middle of each crepe, then roll them.
Tie the crepes with a string of chives.
Warm them in the oven at 400°F for about 7 minutes (on parchment paper).
Serve carefully and garnish with a fresh romaine salad or a garnish of your choice.
A nice glass of Bierzo red wine makes an excellent pairing.