BIRRIA OXTAIL TACOS

Name: Birria Oxtail Tacos
Ingredients: Lane’s PRIME Rub; 1.5–2kg oxtail, cut into sections; 2 tbsp beef tallow (or neutral oil); 2 cups beef broth; 2 cups water; 1–2 dried chilies (guajillo, ancho, or similar); 2 tbsp chipotle in adobo; ½ onion, roughly chopped; 5–6 garlic cloves; 1 cinnamon stick; 1 tsp dried oregano; Salt & black pepper, to taste; Corn tortillas; Crumbled feta (or queso fresco); Finely diced white onion; Fresh parsley or coriander; Lime wedges

Sep 10, 2025

By Jack Marchment

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Birria Oxtail Tacos

Ingredients

Oxtail & Broth

Lane’s PRIME Rub
1.5–2kg oxtail, cut into sections
2 tbsp beef tallow (or neutral oil)
2 cups beef broth
2 cups water
1–2 dried chilies (guajillo, ancho, or similar)
2 tbsp chipotle in adobo
½ onion, roughly chopped
5–6 garlic cloves
1 cinnamon stick
1 tsp dried oregano
Salt & black pepper, to taste

To Serve

Corn tortillas
Crumbled feta (or queso fresco)
Finely diced white onion
Fresh parsley or coriander
Lime wedges

Directions

Sear the Oxtail - Heat beef tallow in a heavy pot or Dutch oven. Sear oxtail pieces on all sides until golden brown.
Season Well - Dust generously with Lane’s Steak Rub — this deep flavour stands up perfectly to slow braising.
Make the Chili Paste - Blend dried chilies, chipotle in adobo, onion, garlic, and 2 cups water until smooth.
Build the Braise - Add oxtail back to the pot with the chili paste, beef broth, cinnamon stick, oregano, and a good pinch of salt & pepper.
Low & Slow - Simmer gently for 4–5 hours, until the oxtail is tender and the meat falls off the bone.
Shred & Strain - Remove oxtail, shred the meat, and strain the liquid to create a rich consommé.
Assemble the Tacos - Warm tortillas, load with shredded oxtail, and top with feta, onion, parsley, and a squeeze of lime.
Dunk & Devour - Serve with a side of consommé for dipping — the ultimate birria taco experienc