Birria Oxtail Tacos
Rated 2.2 stars by 5 users
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