Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to the heart of Mexico! These Tacos de Cola de Res are not just a meal, but a rich, slow-cooked experience that transforms humble oxtail into a tender, flavor-packed delicacy that will have your family and friends begging for seconds. Prepare to unlock the secret to authentic Mexican street food that elevates humble ingredients into a gourmet masterpiece.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs cola de res (oxtail)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 12 corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the oxtail by patting it dry with paper towels and seasoning generously with salt, pepper, and cumin.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and sear the oxtail pieces until they are golden brown on all sides, working in batches to avoid overcrowding.
- Remove the browned oxtail and set aside. In the same pot, sauté the chopped onion and minced garlic until they become translucent and fragrant.
- Return the oxtail to the pot and pour in the beef broth. Ensure the liquid covers about 3/4 of the meat. If needed, add additional broth or water.
- Bring the liquid to a boil, then reduce heat to low. Cover the pot and let the oxtail simmer slowly for approximately 3 hours, or until the meat is extremely tender and easily falls off the bone.
- Once the meat is cooked, remove the oxtail from the liquid and let it cool slightly. Shred the meat using two forks, discarding any excess fat or cartilage.
- Warm the corn tortillas on a griddle or skillet, about 30 seconds per side, until they are soft and pliable.
- Fill each tortilla with the shredded oxtail meat. Garnish with fresh chopped cilantro.
- Serve immediately with lime wedges on the side, allowing guests to squeeze fresh lime juice over their tacos.
Tips
- • Choose a well-marbled oxtail for maximum tenderness and flavor • Patience is key - slow cooking is essential to break down the tough meat • Sear the meat thoroughly to develop a rich, deep flavor base • Use fresh corn tortillas for the most authentic texture • Don't rush the cooking process; low and slow is the golden rule • Allow the meat to rest before shredding to retain maximum moisture • Fresh cilantro and lime are non-negotiable for that authentic Mexican touch • If possible, make the oxtail a day ahead to let flavors develop even more
Nutrition Facts
Calories: 690kcal
Carbohydrates: 49g
Protein: 46g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 120mg
