🐂 Oxtails Birria Tacos
Oxtail birria tacos are a rich, flavorful Mexican dish featuring tender, slow-cooked oxtails in a spicy, aromatic birria sauce, served in tortillas and often dipped in the cooking broth for extra flavor.
🥘 Ingredients (Serves 4–6)
For the birria sauce:
- 4–5 dried guajillo chilies
- 2–3 dried ancho chilies
- 3 cloves garlic
- 1 small onion
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1/4 cup vinegar
- Salt & pepper to taste
For the oxtails:
- 2–3 lbs (900–1300 g) oxtails
- 4 cups beef broth
- 1–2 bay leaves
- Salt & pepper
For serving:
- Corn tortillas
- Chopped onions, cilantro
- Lime wedges
- Shredded cheese (optional)
👩🍳 Instructions
- Prepare the chilies:
Remove stems and seeds from dried chilies. Toast lightly in a dry skillet, then soak in hot water for 15 minutes. - Make the birria sauce:
Blend soaked chilies, garlic, onion, cumin, oregano, cinnamon, vinegar, salt, and pepper until smooth. Add a little soaking water if needed. - Cook the oxtails:
- Season oxtails with salt and pepper.
- In a slow cooker or large pot, add oxtails, birria sauce, beef broth, and bay leaves.
- Cook low and slow:
- Slow cooker: 8 hours on low
- Stovetop: 3–4 hours, simmering gently
- Meat should be very tender and falling off the bone.
- Shred the meat:
Remove oxtails from the sauce, shred the meat, and discard bones. - Assemble tacos:
- Dip corn tortillas into the birria sauce for extra flavor.
- Fill with shredded oxtail meat.
- Optional: sprinkle with cheese, chopped onions, and cilantro.
- Serve with a side of warm birria broth for dipping.
💡 Tips
- Use a slow cooker or pressure cooker for extra tender oxtails.
- For more heat, add a chipotle or arbol chili to the sauce.
- Leftover birria makes amazing quesadillas or a rich stew.
If you want, I can give a simpler stovetop version that’s faster but still super flavorful.
