Slow-cooked with smoky guajillo chiles, this nutritious stew can be made with a variety of cuts of beef, including tough cuts. I found the tail to be the tastiest option.
It is eaten with rice and is a popular dish throughout Mexico.
material: for 8 people
- 700g oxtail cut into 5cm lengths
- 6 cloves of garlic, peeled
- 1 small white onion, quartered
- Salt and freshly ground black pepper (to taste)
- 4 dried guajillo chiles
- 1 plum tomato (core removed and cut into quarters)
- 2 tbsp.canola oil
- 450g small potatoes
- 1 teaspoon dried oregano
- Enjoy your freshly cooked white rice.
- Lemon slices (please enjoy)
Preparation:
Bring the oxtail, 2 garlic cloves, a quarter onion, and 6 cups water to a boil over medium heat, season with salt and pepper, reduce heat to medium-low, cover, and simmer until cooked through. The meat will be tender, about 2 hours.
Using tongs, transfer the tails to a bowl and set aside.
Pour the cooking liquid through a fine sieve into a container, discarding the solids but keeping the cooking liquid aside.
Meanwhile, place the chiles in a bowl, cover with 2 cups of boiling water, and let stand until softened, about 30 minutes.
Transfer the peppers and soaking liquid to a blender along with the remaining garlic, onions, and tomatoes. Puree until smooth, at least 2 minutes.
Pour through a fine sieve into a bowl and set this chili puree aside.
Heat the oil in a pot over medium heat. Add chili cream and cook, stirring constantly, until reduced slightly, about 8 minutes. Add the cooking liquid, add the oxtail to the pot with the potatoes and oregano, and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until potatoes are tender, about 20 minutes. Season with salt and pepper and serve with rice and lemon.
