Oxtail Tacos Recipe
User Reviews
5
Oxtail Tacos Recipe
Description
The Oxtail Tacos Recipe begins by boiling 4 pounds of bone-in oxtail to clean, followed by soaking dried Mexican peppers such as guajillo, pasilla, and ancho to soften before removing stems and seeds. Onions and garlic are sautéed with chili powder, cumin, and oregano to build a flavorful base, which is blended together with the softened peppers, beef stock, and lime juice to form a richly seasoned sauce.
The oxtail is seasoned and seared in avocado oil for a browned exterior, then simmered covered in the chili sauce in the oven at 350°F (177°C) for 3 to 4 hours until the meat is fall-apart tender and the sauce thickens. The resulting meat is shredded and served in warmed corn or flour tortillas, topped with sour cream (or crema), thinly sliced cabbage, and fresh cilantro, balancing richness with fresh, crisp elements.
The recipe suggests different dried Mexican peppers can be used to vary flavor and heat, advising caution with very spicy varieties to avoid overwhelming the dish. This method yields deep, layered flavors characteristic of traditional Mexican preparations.
Ingredients
The Oxtail
- 4 lb Oxtail bone-in
- 3 dried pepper see notes
- 2 tablespoons avocado oil divided
- 1 medium onion diced
- 4 cloves garlic smashed
- 1 teaspoon chili powder each
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups beef stock
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon black pepper
The Tacos
- corn tortilla warmed, or flour tortillas
- sour cream or crema
- cabbage thinly sliced
- cilantro
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add the oxtails to a large pot and cover them with water. Bring the pot to a boil and continue to boil for 10 minutes. Drain and rinse the oxtails.
- Add the dried peppers to a bowl and cover them with hot water. Drain after 10 minutes and then remove the stems and seeds.
- Heat 1 tablespoon of the oil in a medium-sized frying pan over medium heat. Add the onion and cook for 5 minutes. Add the garlic, chili powder, cumin, and oregano and cook for 1 minute more. Transfer to a blender, add the peppers, beef stock, and lime juice, and blend until smooth.
- Heat the remaining tablespoon of oil in a dutch oven or braising pot. Season the oxtail with salt and pepper and then sear themm until golden on both sides.
- Remove the oxtails and drain the fat from the pot. Put the oxtails back into the pot and pour the sauce over the top.
- Cover the pot and put it into your oven to braise for 3-4 hours. The sauce will reduce substantially and become thick.
- When the oxtail is tender, remove the bones an shred it using 2 forks.
- Spoon the fat out of the braising pot and then add the pulled oxtail to the pot. Mix it around in the sauce.
- Turn your oven to broil. Spread the oxtail out on a baking sheet and broil it for 5 minutes, or until parts of it becomes dark and crispy.
- To assemble the tacos, pile the pulled oxtail on top of warm tortillas some cabbage, a little crema, and some cilantro.
Notes
- Variety of dried Mexican peppers (guajillo, pasilla, ancho, cascabel) can be used for different flavor profiles.
- Avoid using three chilis de arbol as they may impart excessive heat with less flavor.
- The dish benefits from slow braising until the sauce thickens and the oxtail meat is tender enough to shred easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 1 = 1/8th of the oxtail | |
| Calories | 606kcal | 30% |
| Carbohydrates | 2g | 1% |
| Protein | 71g | 142% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 249mg | 83% |
| Sodium | 889mg | 37% |
| Potassium | 138mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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