Savor tender, slow-cooked beef oxtail simmered in a fragrant blend of spices and smoky chilies, served in warm corn tortillas with fresh onion and cilantro. Dip each taco in the flavorful consommé for an unforgettable experience.
Ingredients extracted via AI
beef oxtail sectionswhole black peppercornscinnamon stick3 bay leafclovecoriander seedssmoked dried chiligarlic4 Roma tomatoes0.5 white onionground cuminsaltapple cider vinegarlimecilantrocorn tortillas
Procedure generated via AI
Select or purchase beef oxtail with a large bone in the center and plenty of meat around it.
Let the meat rest for about 30 minutes to reach room temperature.
Place whole black peppercorns, a small cinnamon stick, three large bay leaves, cloves, and coriander seeds in an oven-safe pan.
Toast the spices in the oven or on a low heat skillet until fragrant and lightly browned to release their essential oils.
Set the toasted spices aside.
Prepare the smoked dried chilies by cutting off the top, slicing them lengthwise, and removing the seeds.
In a pot, add 2 liters of water, then add the cleaned chilies and the toasted spices.
Add four whole tomatoes and half a white onion (no need to chop if preferred).
Add several cloves of garlic.
Bring the mixture to a boil and simmer for about 15 minutes until the tomatoes, onion, and chilies soften.