Oxtail Birria Tacos
Directions
- 1In a pressure cooker, fry 0.5 cup of avocado oil, 4 New Mexico chili, 4 California chili, 1 onion, and 5 pieces of garlic for 3-4 minutes.
- 2In a food processor, blend the fried ingredients with 3 bay leaves, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of salt, 1 teaspoon of oregano, 0.5 teaspoon of dried thyme, 0.5 teaspoon of dried basil and 0.5 cup of water.
- 3Marinate 3 kg of beef oxtail with 1 tablespoon of goya seasoning and the blended mixture for at least 3 hours or overnight.
- 4In a hot pot, sauté the marinated oxtail for 10 minutes.
- 5Add 1 liter of water and 0.5 liter of beef stock to the pot, bring to a boil, then pressure cook for 45 minutes.
- 6Remove oxtail from the pot and skim off the fat from the surface of the liquid.
- 7Shred the oxtail meat and set aside.
- 8Dip each corn tortilla into the hot oil and cook for 1.5 minutes per side.
- 9Place a handful of cheese in the middle of each tortilla while it's still in the pan.
- 10Fold the tortillas in half to create tacos.
- 11Place the shredded oxtail in the middle of each taco. Top with cilantro and chopped onions.
- 12Serve and enjoy!
Ingredients
- 0.5 cup avocado oil
- 4 New Mexico chili
- 4 California chili
- 1 onion
- 5 pieces garlic
- 3 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried basil
- 0.5 cup water
- 3 kg beef oxtail
- 1 tablespoon goya seasoning
- 0.5 liter beef stock
- 1 liter water
- 2 corn tortillas
- 1 handful cheese
- 1 handful cilantro
- 1 handful onion
Equipment
pressure cookerfood processorfrying pan
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