In a sizable bowl, combine salt, 1/4 cup olive oil, and wine seco. Add the oxtails and coat thoroughly. Wrapped in plastic wrap, marinate the food for 12 hours in the fridge.

With the exception of 1/2 cup of the marinade, drain the oxtails.

Oxtails should be seared for 2 minutes on each side in a big pot with 1 tablespoon of olive oil over medium-high heat. Place on a big plate. In the same saucepan, heat the last tablespoon of olive oil. Cook the potatoes, carrots, and onion for about 5 minutes, or until the onions are transparent.

In a mortar and pestle, grind garlic and 1/2 teaspoon salt into a coarse pulp. Stir the garlic paste for around 30 seconds to release its fragrance into the saucepan. Add the bay leaves, spices, sazon seasoning, sazon completa, and green olives after stirring. Add the chicken stock, tomato sauce, and leftover marinade.

Put the oxtails back in the pot. Oxtails should be brought to a boil, then simmer, covered, for about 4 hours, or until they are very soft and coming from the bone.