1. Juice lemons (¼ cup) and 4 limes (¼ cup); combine lemon juice, lime juice, oregano, and 2 tablespoons sazón seasoning. Rub mixture all over oxtails and place in large dish (wash hands); cover and chill 2 hours (or overnight) to marinate.
2. Chop onions, cubanelle peppers, celery, and carrots into 1-inch pieces. Chop garlic and habanero finely, discarding membranes and seeds if desired. Drain and rinse chickpeas; drain and halve olives.
3. Preheat oven to 325°F. Remove oxtails from marinade and pat dry, discarding any remaining marinade. Preheat large sauté pan on medium-high 2–3 minutes. Place oil and oxtails in pan. Cook 3–4 minutes on each side until well browned all over. Remove oxtails from sauté pan and place in large roasting pan.
4. Drain sauté pan, leaving 2 tablespoons drippings in pan. Stir onions, cubanelle peppers, garlic, habaneros, and remaining 2 tablespoons sazón seasoning into drippings. Cook 3–4 minutes, stirring occasionally, until vegetables begin to soften.
5. Add wine and bring to a boil. Add chickpeas, olives, tomatoes, and water; bring to a simmer. Transfer mixture to roasting pan with oxtails. Cover tightly with foil and place in the oven.
6. Braise 2 ½–3 hours until oxtails are very tender and 200°F. Chop cilantro (½ cup) and cut remaining 1 lime into wedges. Skim fat from top of braising liquid. Top stew with cilantro; serve with lime wedges.

Chef's Tip: Serve with rice, beans, and plantains.