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!

Course Main Course, Tacos

Cuisine Mexican

Keyword barbacoa recipe chipotle, chipotle adobo tacos with oxtail

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 483kcal

Author Mely Martínez

Ingredients

1½ pounds RUMBA® oxtail
¼ of a medium white onion
1 large garlic clove
1 Bay leaf

FOR THE ADOBO

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

TO GARNISH:

⅓ cup chopped onion
⅓ cup chopped cilantro
¼ cup chopped radishes
Spicy 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