The beauty of tacos is you can make them with any ingredient including oxtails. These braised beef oxtail tacos are da bomb! Slow-cooked in a smoky, complex and mildly spicy sauce made from dried Mexican chilis.
I made these tacos with leftover oxtails from a Mexican braised oxtail recipe.
MOOD MUSIC
OXTAIL TACOS INGREDIENTS
- Cooked Oxtails
- Corn Tortillas
- Pickled Red Onions
- Cilantro
- Cotija Cheese
COOKING INSTRUCTIONS
Re-heat the oxtails either by warming them up in a pot in the oven at 275-300 degrees F. Or alternatively you can heat in the microwave at lower power settings. Using two forks pull the oxtail meat from the bones and shred them well.
Toast your tortillas in a cast-iron skillet or in the oven.
Assemble your tacos by topping each tortilla with the shredded beef oxtail meat. Then top with the onions, cilantro, and cotija cheese.
COOKING VARIATIONS & TIPS
These are tacos at the end of the day, so you really have free reign to do as you please. Use your favorite leftover protein and apply these toppings.
The sauce is similar to the sauce used with birria tacos so use it as a dip for your tacos.
I'm partial to corn tortillas myself, but feel free to use flour instead. If you want to keep this low carb keto style use lettuce for your tortillas.
SIMILAR RECIPES
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Ingredients
- 1 lb braised oxtails
- 6 tortillas
- ½ cup pickled red onions
- 1 bunch cilantro chopped
- ¼ cup Cotija cheese
Instructions
- Re-heat the oxtails either by warming them up in a pot in the oven at 275-300 degrees F. Or alternatively you can heat in the microwave at lower power settings. Using two forks pull the oxtail meat from the bones and shred them well.
- Toast your tortillas in a cast-iron skillet or in the oven.
- Assemble your tacos by topping each tortilla with the shredded beef oxtail meat. Then top with the onions, cilantro, and cotija cheese.
moopbrown says
Thanks for the kind words.
Serena Lopez says
Looks delish
moopbrown says
Thank U
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moopbrown says
Thank You! That means a lot. Best regards
Shawn van der Putten says
Hi! Am making this right now and was wondering if you pickled the red onions? They sort of look like it in the photo!
moopbrown says
I didn't use pickled onions for this post, but only because I had used them all up on other recipes. If you have them great, but if not you'll be fine. I think the photo you're looking at, those are thinly sliced watermelon radish which naturally are similar in color to pickled red onions. Let me know how it turns out!
Shawn van der Putten says
Okay, first, I didn't have an oven temp, so did some guessing. I started at 300 and ended up at 200. I started these this morning since it is too hot to cook in the afternoon. I had to go to a client meeting this afternoon so gave hubby task of the final stages. He shredded the heck out of the meat (that is how tender it was), so we didn't have the nice chunks you have and what I remember from having these before. But, the flavor was really nice! I used red onion, cilantro and pickled jalapenos for garnish and we all enjoyed them! Total thumbs up!
moopbrown says
Sorry about the temp. I usually braise them at 325 degrees F. Regarding the chunks i left them in bigger chunks intentionally cause i'm a chunky taco person lol, but my son pulled his into much thinner pieces. Glad it worked it and you guys enjoyed them.
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Sean Peake says
I saw cloves mentioned in the body copy but not in the ingredients list. What do you recommend?
Marwin Brown says
Sean that's a typo. There are no cloves in the recipe. I had garlic cloves twice in the recipe and thought I deleted the second reference but looks like I deleted only the word "garlic." Sorry for the confusion.
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