Oxtail Tacos
This post may contain affiliate links. Please read our disclosure policy.
Vibrant tacos meet the rich flavors of oxtail in this incredible oxtail tacos recipe! The meat is seasoned and then slowly braised in a luscious and flavorful sauce until it's fall-apart tender. The deeply savory and succulent oxtail is loaded up onto warm tortillas and contrasted with some simple slaw, crema, and cilantro for the most decadent taco!
For a similar recipe made with pulled pork, check out these carnitas tacos!
Ready to win taco night? Oxtail isn't the most obvious taco filling, but it sure as heck is a delicious one! Oxtail deserves more time in our kitchens! It's a lesser-used cut of beef that, when slow-cooked, breaks down into a melt-in-your-mouth tender texture, and the flavor develops into something rich, hearty, and robust. It's perfect for tacos, as the savory depth of the pulled oxtail contrasts the vibrancy of taco toppings!
Ingredients notes
What's the secret to a delicious oxtail taco? The oxtail is such a special treat, you'll want to keep the rest of the toppings simple to let that gorgeous oxtail shine. Gather these ingredients:
- Bone-in oxtail: Fall-apart, tender, and collagen-rich oxtail adds depth and savory richness to these tacos.
- Dried peppers: Use any dried Mexican peppers ā we've used guajillo, pasilla, cascabel, and ancho peppers, and all have worked well. Don't use three chilis de arbol or it'll be too spicy with not enough flavor.
- Other ingredients: Avocado oil, onion, garlic cloves, chili power, cumin, oregano, beef stock, lime juice, salt, and pepper.
- The tacos and toppings: Tortillas (corn or flour), crema or sour cream, sliced cabbage, and cilantro.
How to make oxtail tacos
There are a few steps to these oxtail tacos, but they're all straightforward! You just boil the oxtail, sear it, then braise it in an easy sauce you make in the blender. Come back hours later and shred it to make pulled oxtail, then keep it simple with the toppings so that beautiful oxtail shines! This is how it's done:
- Boil: Start by boiling the oxtails for 10 minutes, then draining the pot and rinsing them. Soak the dried peppers in hot water for 10 minutes, too!
- SautƩ and blend: Cook off some onion, then add the garlic and spices. Transfer to a blender, adding the peppers, beef stock, and lime juice and whizz until smooth.
- Sear: Heat oil in a large pot, like a dutch oven or braising pot. Season the oxtail before searing both sides until they're golden.
- Braise: Remove them from the pot and drain out any excess fat. Put them back in, and pour in that sauce from the blender. Cover and put them in the preheated oven to braise for 3-4 hours. The oxtail will become tender, and the sauce will thicken.
- Finish oxtail: Remove your oxtail and shred it with two forks. Skim the fat out of the braising pot before adding the pulled oxtail back in to swirl it around in the sauce, then broil it until the edges get dark and crispy.
- Assemble: Pile the pulled oxtail on top of warm tortillas, add the cabbage, a little crema, and some cilantro.
Cooking with oxtail
If you're yet to try oxtail, you're in for a treat! Oxtail is known for its rich, savory flavor and tender, fall-apart texture. It's one of the most flavorful cuts of beef, sourced from the base of the spine. It's a tougher cut, meaning it benefits from slow cooking methods like braising, stewing, or simmering. The most similar cut in terms of taste and texture would be beef cheeks.
How to turn these into oxtail birria tacos
Birria tacos are made with slow-cooked, braised meat, so these oxtail tacos already tick that box! The twist lies in a few delicious additions: you'll pan-fry the tortilla, add some cheese, and add some broth on the side as a dipping sauce. It's as decadent as it sounds. These are the steps:
- Follow the recipe as it's written, but reserve some of the fat that you remove from the pan.
- Heat the fat up in a skillet and add a corn tortilla. After it fries for around 30 seconds, flip it over and add the toppings directly into the cooking tortilla. Place some shredded oxtail, a bit of cabbage, and grated cheese. Use a spatula to fold the tortilla over, letting it envelop the toppings as it crisps up. Do this one by one, transferring the birria tacos to a paper towel-lined plate as you go.
- Reserve some of the thickened sauce and serve it on the side as a dipping sauce!
What to serve with oxtail tacos
The toppings on this taco stay pretty simple to let the rich, savory depth of the oxtail shine! You'll want to keep the sides pretty simple, too. Start the meal with some easy guacamole, corn salsa, and tortilla chips. Serve your oxtail tacos beside some Mexican rice or Mexican fries, and don't forget the fizzy lime margaritas!
Recipe FAQs
Where do you buy oxtail?
Oxtail is a bit less common than other cuts of beef, so it'll depend on your supermarket. Check with the staff to see if they stock it, otherwise, take a trip to your local butcher. If they don't already have it, they'll likely be able to order it for you.
Can I use another cut of meat for this recipe?
Oxtail has a distinctive richness, so changing the cut of meat will inherently change the recipe, but the flavors and cooking method will work with some cuts of meat. You'll want tougher cuts that suit slow cooking so that the meat doesn't overcook ā think beef stew or pulled pork.
How do I store leftovers?
Store each element in an airtight container in the fridge. The pulled oxtail will last 2-3 days in the fridge or up to three months in the freezer. When reheating, you can heat the oxtail, warm your tortillas, and add the other elements to assemble the tacos again. You can also use the leftover pulled oxtail in other recipes, like over mashed potatoes with veggies on the side, in burritos or wraps, on a sandwich, or on a pizza.
Oxtail Tacos Recipe
Ingredients
The Oxtail
- 4 lb bone-in oxtail
- 3 dried peppers (see notes)
- 2 tablespoons avocado oil (divided)
- 1 medium onion (diced)
- 4 cloves garlic (smashed)
- 1 teaspoon EACH: chili powder, cumin, and oregano
- 2 cups beef stock
- 2 tablespoons lime juice
- 1 teaspoon EACH: salt and pepper
The Tacos
- Corn or flour tortillas (warmed)
- Crema or sour cream
- Thinly sliced cabbage
- 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.4 lb bone-in oxtail
- Add the dried peppers to a bowl and cover them with hot water. Drain after 10 minutes and then remove the stems and seeds.3 dried peppers
- 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.1 medium onion, 4 cloves garlic, 1 teaspoon EACH: chili powder, cumin, and oregano, 2 cups beef stock, 2 tablespoons lime juice
- 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.1 teaspoon EACH: salt and pepper
- 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.Corn or flour tortillas, Crema or sour cream, Thinly sliced cabbage, Cilantro
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dinner ideas!
Havenāt made this recipe yet but I canāt wait to. That meat looks so juicy. Going to pick up some oxtail to make it this weekend!