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Beefy braised oxtail cooked low and slow in a Mexican guajillo chili-based sauce for a comforting and rich Sunday dinner.
Hello, flavor fam—I got a low and slow groove for your soul and your spoon. We’re talkin’ about braised oxtails bathed in a smoky guajillo sauce Mexican-style, the kind of deep, slow-cooked richness that plays like Albert King’s “I’ll Play the Blues for You”—a slow jam of bold, tender, fall-off-the-bone oxtail vibes with a velvet texture that hugs every grain of rice it touches.
This ain’t no rushed recipe; this is a 3-hour flavor sermon, preaching patience and delivering redemption in every bite.
MOOD MUSIC
Albert King's "I'll Play the Blues for You" pairs perfectly with braised oxtails in guajillo sauce because both simmer low and slow, building layers of soul and depth over time. Just like King’s bending guitar notes and smoky vocals, the guajillo's earthy heat, the oxtail's unctuous richness, and the long braise create a savory harmony that lingers, sways, and satisfies.
Marwin's Flavor-philes and Liner Notes
Cooking tips to elevate flavor and texture based on tried and true recipe testing
Each of these bold ingredients plays a starring role in shaping the soulful depth and complexity of the braised oxtail.
- Chorizo: Rendered fat from chorizo is full of intense, complex flavor. I wanted some of those paprika laced notes to infuse the oxtail braise with.
- Dried Guajillo Chili Pepper: Guajillos offer a mild heat with fruity, tangy undertones—think dried cranberry meets smoky tea. TI preferred heir slightly sweet complexity to balance the fat and richness of the meat without overpowering it. They create a flavorful "sauce lead" that gives the dish its signature red color.
- Dried Ancho Chili: The ancho, with its earthy, chocolatey depth and gentle smokiness, helps anchor the sauce in an almost molasses-like flavor. It was chosen to deepen the sauce’s body, adding just the right amount of mellow heat and soulful flavor to support both the oxtail and the guajillo.
Serving Suggestions
This is a meaty, beefy dish that is also very rich. A good rice dish, creamy coconut grits, and Southern-style mashed potatoes would be great pairing, especially with that sauce. A green salad or something light and acidic like this smashed cucumber salad would be a great counter to the rich oxtail.
Make This Recipe
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Ingredients
- 2 pounds oxtails
- 1 lb chorizo optional
- 3 whole ancho chile seeds and stem removed
- 3 whole guajillo chile seeds and stem removed
- 3 tablespoon canola oil
- 1 medium onion finely diced
- 2 medium carrots peeled and diced
- 4 whole cloves garlic smashed
- 2 ribs celery diced
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ tablespoon smoked sweet paprika
- 2 teaspoon dried oregano
- 4 whole chipotle chilis packed in adobo roughly chopped with 2 tablespoons adobo sauce
- ¼ cup rice vinegar
- 1 pint chicken broth
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 2 whole bay leaves
Instructions
Make the paste
- Remove the stems and seeds from the dry chilis. Add chilies to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat until slightly darkened with intense, roasted aroma, 2 to 3 minutes. Do not allow to smoke. Remove chilies to small bowl and set aside. Cover the chiles with water and then top with small saucer to keep chiles submerged
- Add the rehydrated chilis, ¼ - ½ cup of their liquid, the chipotle chilies plus a tablespoon of the sauce and puree until smooth.
Prepare the oxtails
- Preheat the oven to 325 degrees F.
- Season oxtails with salt and pepper. Pre-heat large dutch oven pot on medium heat. Add oil and then brown the oxtails on all sides. Remove and set aside.
- Add the onions, celery, carrots, and garlic then saute 2-3 minutes. Halfway through add quarter of the spices and mix well.
- If including the chorizo in the recipe add it here at this step and brown fully.
- Add the broth and vinegar, deglazing the bottom of the pot by scraping up the brown bits. Add the paste, the remaining spices, and the bay leaves. Mix well and add the oxtails back. Bring to a boil, then reduce to a simmer. Cover with heavy lid and place in the oven. Braise 3-4 hours until fork tender.
- Once done, remove the oxtails and reduce the remaining sauce on the stovetop over high heat. Serve over the oxtails.
Jim
Sunday 24th of April 2022
The ingredients mention chorizo but it is never used? And carrots and celery are in the picture but never mentioned?
Marwin Brown
Sunday 24th of April 2022
Hi Jim thanks for calling these out. I'm actually in the process of updating a few older recipes including this one. The chorizo is an optional ingredient. I actually like the addition and use it when cooking this dish for me, but it does add to the calorie and fat content so if you prefer not to be completely over the top with the recipe then exclude. Carrots and celery should be included in the saute step up front along with the onions and garlic.