Chipotle Adobo Tacos with Oxtail

Chipotle Adobo Tacos with Oxtail

These Chipotle Adobo Tacos made with Oxtail will have you licking the plate for the last drop! The delicious sauce is smooth, and it enhances the Oxtail flavors. Indeed, oxtail tacos are a delicious thing!

This is a sponsored partnership with RUMBA® MEATS, recipes and comments are 100% mine.

Did you know that Oxtail is one of the most delicious and flavorful parts of the cow? As a chef friend one mine once said, the two ends of the cow are the best ones, and people tend to ignore them! I'm talking about the beef tongue and beef oxtail. They are a tasty delicacy that we need to experience from time to time.

This recipe is my way of showing you that oxtail isn’t only enjoyed in stews or soups; it can be used in many other traditional dishes as a substitute for different cuts of meats.

Below I give you a few different options for cooking the meat, like using a regular Dutch oven or a pressure cooker or instant pot. You can even cook it overnight in your slow cooker, just remember to remove the bones and shred the meat when serving.

Check in your local supermarket for RUMBA® Oxtail packages. If you live in the northeast, you can find them at your nearest Giant Store in MD, PA, WV, or VA, that’s actually where I first discovered Rumba’s products when I was living in the Washington, D.C. metro area.

Enjoy the recipe!

How to make Chipotle Adobo Tacos with Oxtail

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

1. Place the RUMBA® oxtail pieces, onion, garlic, and bay leaf in a Dutch oven or soup pot, then cover with 8 cups of water. Bring to a boil and reduce heat to simmer. Cook until the meat is tender and you can remove the bones effortlessly. (Please check the ingredients list below)
2. While the meat is cooking, roast the guajillo peppers and the garlic clove over a skillet over medium heat. The guajillo peppers will be ready in a matter of seconds; remove them when you see that they start changing color and releasing their aroma.
3. Place guajillo peppers in a bowl with warm water to soak for 20 minutes.
4. Roast the tomatoes in the same skillet; turn to have an even roasting. Once they are ready, chop and place in your blender along with the roasted garlic and chipotle pepper, just make sure to remove the garlic’s charred skin.
5. Drain the peppers and place in your blender with the tomatoes, garlic, cumin, oregano, and ½ cup of the oxtail cooking broth or water. Process until you have a sauce with a beautiful texture.
6. Heat lard or oil in a medium-size skillet, add the onion slices and fry until transparent. Pour the sauce in and simmer for about 8 minutes.
7. Discard the bones from the oxtail, add all the meat pieces to the sauce, and keep cooking for another 8 minutes. Season with salt and more pepper, if needed according to your taste.
8. To serve, warm corn tortillas over a hot comal/skillet, spoon on some of the oxtail adobo sauce and garnish with chopped cilantro, onion, and radishes.

CHIPOTLE ADOBO TACOS WITH OXTAIL

These Chipotle Adobo Tacos made with Oxtail will have you licking the plate for the last drop! The delicious sauce is smooth, and it enhances the Oxtail flavors. Indeed, oxtail tacos are a delicious thing!

5 from 1 vote

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Course: Main Course, Tacos

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4 people

Calories: 483kcal

Author: Mely Martínez – Mexico in my Kitchen

Ingredients

• 1½ pounds RUMBA® oxtail1½ pounds RUMBA® oxtail
• ¼ of a medium white onion¼ of a medium white onion
• 1 large garlic clove1 large garlic clove
• 1 Bay leaf1 Bay leaf

FOR THE ADOBO

• 3 Guajillo Peppers cleaned, with the veins and seeds removed3 Guajillo Peppers cleaned, with the veins and seeds removed
• 1 large garlic clove1 large garlic clove
• 2 Plum Tomatoes about 6.5 oz.2 Plum Tomatoes about 6.5 oz.
• 1 Chipotle in adobo the canned version*1 Chipotle in adobo the canned version*
• ½ teaspoon freshly ground cumin½ teaspoon freshly ground cumin
• ½ teaspoon Mexican oregano½ teaspoon Mexican oregano
• ¼ teaspoon freshly ground black pepper¼ teaspoon freshly ground black pepper
• 1 tablespoon of lard or vegetable oil1 tablespoon of lard or vegetable oil
• ½ medium-size onion cut into slices½ medium-size onion cut into slices
• Salt to tasteSalt to taste
• 12 small corn tortillas or 8 medium-size flour tortillas12 small corn tortillas or 8 medium-size flour tortillas

TO GARNISH:

• 1/3 cup chopped onion1/3 cup chopped onion
• 1/3 cup chopped cilantro1/3 cup chopped cilantro
• ¼ cup chopped radishes¼ cup chopped radishes
• Spicy salsa of your choiceSpicy salsa of your choice

Instructions

• Place the RUMBA® oxtail pieces, onion, garlic, and bay leaf in a Dutch oven or soup pot, then cover with 8 cups of water. Bring to a boil and reduce heat to simmer. Cook until the meat is tender and you can remove the bones effortlessly.
• While the meat is cooking, roast the guajillo peppers and the garlic clove over a skillet over medium heat. The guajillo peppers will be ready in a matter of seconds; remove them when you see that they start changing color and releasing their aroma.
• Place guajillo peppers in a bowl with warm water to soak for 20 minutes.
• Roast the tomatoes in the same skillet; turn to have an even roasting (this step will take 5-6 minutes). Once they are ready, chop and place in your blender along with the roasted garlic and chipotle pepper, just make sure to remove the garlic’s charred skin.
• Drain the peppers and place in your blender with the tomatoes, garlic, cumin, oregano, and ½ cup of the oxtail cooking broth or water. Process until you have a sauce with a beautiful texture.
• Heat lard or oil in a medium-size skillet, add the onion slices and fry until transparent. Pour the sauce in and simmer for about 8 minutes.
• Discard the bones from the oxtail, add all the meat pieces to the sauce, and keep cooking for another 8 minutes. Season with salt and more pepper, if needed according to your taste.
• To serve, warm corn tortillas over a hot comal/skillet, spoon on some of the oxtail adobo sauce and garnish with chopped cilantro, onion, and radishes.

Notes

• This sauce renders a mild adobo; if you want it to be spicier, add an extra Chipotle pepper.
• If cooking in regular stove top type of pot, the meat will take about one hour and 45 minutes to cook. If you use a pressure cooker, it will need 50 minutes. For an Instant Pot, cook for 40 minutes.

Nutrition

Serving: 3Tacos | Calories: 483kcal | Carbohydrates: 7g | Protein: 53g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 187mg | Sodium: 401mg | Potassium: 189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1105IU | Vitamin C: 9.9mg | Calcium: 47mg | Iron: 7.1mg

Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!

Recipe in spanish https://www.mexicoenmicocina.com/tacos-de-cola-de-res/

Provecho!

Mely Martinez.

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This recipe was made in collaboration with RUMBA® MEATS. I’m very selective with whom I partner up with as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delish recipes and showing you the things I love.

Check the following link for coupons in your next purchase. GIANT

If you like adobos check this other recipe to make your own Adobo salsa.