Mexican Style Oxtail Recipes

Oxtail Beef Stew with Poblano Peppers A Tasty …

WEBJan 12, 2018 · Heat the oil in a large skillet over a medium-high heat. Stir in the onion, sauté for one minute, and then add the Serrano pepper strips. …

Rating: 4.6/5(14)
1. Season the oxtail meat with salt and pepper. Place oxtail meat, onion, garlic, and bay leaf in a stockpot along with the 4 cups of water. I use my Instant Pot and cook the meat for 40 minutes until the meat is tender and can be easily separated from the bone. Once the meat is cooked, remove the meat from the bones. On a pressure cooker, the cooking time will be about 50 minutes. If using a regular stock pot, it will take about 1 hour and 45 Minutes, and up to 2 hours.
2. While the meat is cooking, roast the Poblano peppers by placing them directly over a medium flame. Turn them to have an even roasting, making sure you don’t burn the peppers. Remove them promptly, and place inside a plastic bag for 5 minutes. Meanwhile, roast the tomatoes.
3. Place the tomatoes on a hot griddle to roast, turning once on every side until it has roasted; you will know it is ready by the formation of a large brown spot. After they are roasted, remove from griddle.
4. Remove the charred skins from the Poblano peppers by rubbing your finger against their skin (if you can’t remove all the skin, that is ok; the roasted skin adds more flavor to the dish). After discarding the seeds and removing the veins, cut the peppers into strips and set aside.

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Braised Beef Oxtail Tacos in Spicy Mexican Chile Sauce

WEBJul 1, 2018 · Instructions. Re-heat the oxtails either by warming them up in a pot in the oven at 275-300 degrees F. Or alternatively you can heat in …

1. Re-heat the oxtails either by warming them up in a pot in the oven at 275-300 degrees F. Or alternatively you can heat in the microwave at lower power settings. Using two forks pull the oxtail meat from the bones and shred them well.
2. Toast your tortillas in a cast-iron skillet or in the oven.
3. Assemble your tacos by topping each tortilla with the shredded beef oxtail meat. Then top with the onions, cilantro, and cotija cheese.

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