2019-09-02

Shredded Oxtail Tacos

Author: Daniel Humphreys
If you like the gamey taste of meat, then this taco may just be for you.

Prep time: 30 minutes
Cook time: 50
Total time: 1:20
Yield: 6

Calories: 0
Fat: 0

Ingredients

• 2lb. oxtail meat, boneless, cut into cubes
• 2 tablespoons lard
• 1 teaspoon Mexican oregano
• 6 garlic cloves
• 1 ½ cups water
• 1 ½ teaspoons salt
• Bay leaf (1, whole)
• Ancho peppers (4, cleaned)
• 4 tablespoons white vinegar
• ½ teaspoon ground cumin
• Salt (1/2 tsp.)
• Pepper (1/4 tsp.)
• Taco Shells (12, 6-inch, warmed)
• Green Onion (1/2 cup, sliced)
• Sour cream (1/2 cup)

Method

1. Add your meat, salt, water, and bay leaf in a saucepan. Add your salt to taste.
2. Place the lid on the pot and allow to simmer for 45 minutes or until the oxtail are tender.
3. Remove the lid from the saucepan and let the water evaporate. Proceed to add your lard and brown meat slightly.
4. Place aside, discard the bay leaf and shred or pull the oxtail with forks.
5. While the meat is cooking, place the peppers with remaining water in a small saucepan.
6. Cook on low for 8 minutes. Place the cooked peppers and cooking water in a blender. Add the cumin, oregano, and garlic cloves. Process until smooth.
7. Place the saucepan with meat on a medium heat. Pour over the prepared sauce and add the vinegar. Mix well and lower heat to simmer.
8. Simmer for 15-20 minutes and adjust seasonings.
9. Spoon into warmed taco shells, top with green onion slices and serve with sour cream.

3/ 5stars

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