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You are here: Home » Beef » Oxtail & Poblano Peppers Stew

Oxtail & Poblano Peppers Stew

Published January 12, 2018 Last modified August 16, 2019 by Mely Martínez 8 Comments

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I’m so excited to share this recipe for Oxtail and Poblano Pepper Stew with you. I know that a lot of you must be trying to lose weight after the holidays, but I just couldn’t help myself! I really love stews, and I know that you’ll love this one too!

Oxtail Beef Stew with Poblano Peppers

Oxtail Beef stew with poblano peppers | Mexican Recipes

In Mexico, some people believe that the cuts of beef that are closest to the bone are the tastiest, and oxtail is a good example of that. In this recipe, the oxtail is paired with Poblano peppers in a tomato-based stew that can be served with white rice and enjoyed with some warm crusty bread.

I know that these types of cuts that include bone in them (like beef hind shank, oxtail, and beef ribs) are a little tough and need a longer period of cooking, but the end results are so worth it! Besides, the process used to cook them in this recipe will render a rich and flavorful beef broth that can be used for other dishes, like a tasty vegetable noodle soup. Don’t forget to look for the RUMBA® Meats brands; I love their vacuum-sealed package and the quality of their meat.

A reader once sent me an email asking me if this process was the traditional way of cooking these types of meat. Since I didn’t want to just say “oh well, this is just the way my mom made it”, I did some research and found out that even in one of the oldest cookbooks I have from the 1870s, the recipes use this process of cooking the meat separately.

Some of you have asked me where you can get the RUMBA® meats packages in your area. You can find out where they sell them by visiting the store locator on their website and entering your zip code.

Now let’s get this tasty recipe for Oxtail Stew with Poblano Peppers!

Oxtail beef stew with poblano peppers | Learn how to do make it today.

How to make Oxtail Beef Stew with Poblano Peppers

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NOTES:

  • If you don’t find Serrano peppers, use 1 Jalapeño pepper.
  • This stew can also be prepared with RUMBA® Meats Beef Hind Shank

DIRECTIONS:Oxtail beef stew with poblano peppers | Instructions step by step

  1. Season the oxtail meat with salt and pepper. Place oxtail meat, onion, garlic, and bay leaf in a stockpot along with the 4 cups of water. I used my Instant Pot and cooked the meat for 40 minutes until the meat is tender and can be easily separated from the bone. Once the meat is cooked, remove the meat from the bones. On a pressure cooker, the cooking time will be about 50 minutes. If using a regular stock pot, it will take about 1 hour and 45 Minutes, and up to 2 hours. (Please check the ingredients list below)
  2. While the meat is cooking, roast the Poblano peppers by placing them directly over a medium flame. Turn them to have an even roasting, making sure you don’t burn the peppers. Remove them promptly, and place inside a plastic bag for 5 minutes. Meanwhile, roast the tomatoes.
  3. Place the tomatoes on a hot griddle to roast, turning once on every side until it has roasted; you will know it is ready by the formation of a large brown spot. After they are roasted, remove from griddle.Oxtail beef stew with poblano peppers | Instructions step by step, quick and easy recipe
  4. Remove the charred skins from the Poblano peppers by rubbing your finger against their skin (if you can’t remove all the skin, that is ok; the roasted skin adds more flavor to the dish). After discarding the seeds and removing the veins, cut the peppers into strips and set aside.
  5. Chop up the roasted tomatoes and place them in a blender along with the garlic cloves and 1 cup of water. Process until you have a chunky sauce.Oxtail beef stew with poblano peppers | quick and easy recipe
  6. Heat the oil in a large skillet over medium-high heat. Stir in the onion, sauté for one minute, and then add the Serrano pepper strips. Keep cooking for one more minute. At this time, pour in the blended sauce, 1 cup of the meat’s cooking broth, and the tomato paste. Stir well and cook for 5 more minutes.
  7. Finally, add the meat and the poblano peppers,  season the sauce with salt and pepper. Keep cooking for 8 more minutes in a gentle simmer. If the sauce needs more liquid, add more of the beef oxtail cooking broth. To serve, garnish with the chopped cilantro.

Oxtail beef stew with poblano peppers | Authentic Mexican Recipes

Oxtail stew with poblano peppers

Oxtail Beef Stew with Poblano Peppers

Cuts of beef that are closest to the bone are the tastiest, and this Oxtail Beef Stew with Poblano peppers is a good example of that. In this recipe, the oxtail is paired with Poblano peppers in a tomato-based stew that can be served with white rice and enjoyed with some warm crusty bread.
3.75 from 4 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 541kcal
Author: Mely Martínez – Mexico in my Kitchen

Ingredients

TO COOK THE OXTAIL

  • 1 Beef Oxtail package from RUMBA® MEATS about 2½ to 3 lbs.
  • Salt & pepper to season the meat
  • ¼ medium-size white onion
  • 1 bay leaf
  • 2 garlic cloves
  • 4 cups of water

FOR THE SAUCE

  • 2 Poblano peppers
  • 4 large plum tomatoes about 1 lb.
  • 2 garlic cloves peeled and chopped
  • 2 tablespoons of olive oil or vegetable oil.
  • ½ medium-size white onion cut into Julianne
  • 2 Serrano peppers* cut into strips.
  • 4 tablespoons tomato paste or ½ cup tomato puree
  • Salt and pepper to taste
  • ¼ cup chopped cilantro to garnish

Instructions

  • Season the oxtail meat with salt and pepper. Place oxtail meat, onion, garlic, and bay leaf in a stockpot along with the 4 cups of water. I use my Instant Pot and cook the meat for 40 minutes until the meat is tender and can be easily separated from the bone. Once the meat is cooked, remove the meat from the bones. On a pressure cooker, the cooking time will be about 50 minutes. If using a regular stock pot, it will take about 1 hour and 45 Minutes, and up to 2 hours.
  • While the meat is cooking, roast the Poblano peppers by placing them directly over a medium flame. Turn them to have an even roasting, making sure you don’t burn the peppers. Remove them promptly, and place inside a plastic bag for 5 minutes. Meanwhile, roast the tomatoes.
  • Place the tomatoes on a hot griddle to roast, turning once on every side until it has roasted; you will know it is ready by the formation of a large brown spot. After they are roasted, remove from griddle.
  • Remove the charred skins from the Poblano peppers by rubbing your finger against their skin (if you can’t remove all the skin, that is ok; the roasted skin adds more flavor to the dish). After discarding the seeds and removing the veins, cut the peppers into strips and set aside.
  • Chop up the roasted tomatoes and place them in a blender along with the garlic cloves and 1 cup of water. Process until you a have a chunky sauce.
  • Heat the oil in a large skillet over a medium-high heat. Stir in the onion, sauté for one minute, and then add the Serrano pepper strips. Keep cooking for one more minute. At this time, pour in the blended sauce, 1 cup of the meat’s cooking broth, and the tomato paste. Stir well and cook for 5 more minutes.
  • Finally, add the meat and Poblano peppers,  season the sauce with salt and pepper. Keep cooking for 8 more minutes in a gentle simmer. If the sauce needs more liquid, add more of the beef oxtail cooking broth. To serve, garnish with the chopped cilantro.

Notes

If you don’t find Serrano peppers, use 1 Jalapeño pepper.
This stew can also be prepared with RUMBA® Meats Beef Hind Shank

Nutrition

Serving: 6oz | Calories: 541kcal | Carbohydrates: 7g | Protein: 59g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 207mg | Sodium: 1239mg | Potassium: 301mg | Fiber: 1g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 42.6mg | Calcium: 60mg | Iron: 8mg
Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!
Recipe in spanish https://www.mexicoenmicocina.com/receta-estofado-de-cola-de-res/

I hope you enjoy this Oxtail Stew with Poblano peppers and add it to your favorite recipes. As I mentioned above you can also use beef Hind Shank from Rumba Meats to prepare this stew. I usually buy their products at my local Walmart Store or Kroger. If you live in the Northeast part of the country, check your local GIANT Store. That is the supermarket I used to buy them when I lived in the MD-VA-DC area.

Thank you for visiting and if you try the recipe, please do come back to let us know your experience.

Buen Provecho!

If you enjoy cooking recipes using Oxtail, check this recipe for Chipotle Oxtail Tacos!

Do you have a favorite way to cook Oxtail?

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Filed Under: Beef, Keto-Low Carb, Mexican Stews Tagged With: Guisado, Keto Recipe, Oxtail, Poblano Peppers

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Reader Interactions

Comments

  1. MIrna Aguilar

    January 14, 2018 at 7:39 pm

    5 stars
    Hello, thank you for your wonderful recipes, I will definitely make this one for sure, it looks so delicious.

    Reply
    • mmartinez

      January 14, 2018 at 10:49 pm

      Hello Mirna,
      Thank you for visiting! Happy cooking!

      Reply
  2. Jossie

    January 15, 2018 at 7:16 am

    Hi, I read the recipe twice, but didn’t see the poblanos added to the stew.

    Reply
    • mmartinez

      January 15, 2018 at 8:36 am

      Hello Jossie,

      You add the meat and Poblano peppers in Step 7.
      Happy cooking!

      Reply
  3. Michelle

    January 18, 2018 at 8:20 pm

    5 stars
    OMG!! I made this for dinner tonight and it was so good!! No it was actually out of this world!! I had a very very busy day today so I could only go to one grocery store Unfortunately they did not have oxtail or beef shank but they did have some very needy beef soup bones, so that is what I used. I went home and I threw the soup bones into the slow cooker with some water and followed the rest of the directions this morning. When I finally got home late afternoon the meat was so tender and I finished making the stew on the stove. Thank you for such a fantastic recipe I’ll definitely be making it again!!

    Reply
  4. April

    February 28, 2018 at 12:54 pm

    5 stars
    My daughter is a picky eater but she loved this dish! Thank you!

    Reply
    • mmartinez

      February 28, 2018 at 1:01 pm

      Hello April,
      So glad to know your daughter loved it. Thank you for trying the recipe.

      Reply
  5. Monica

    March 14, 2018 at 7:42 am

    5 stars
    Mely,
    Your website and recipes are the best! Thank you for sharing.

    Reply

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Mexico in my kitchen | Mely Martinez

Hi, I’m Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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