Oxtail Tacos Recipe

Season and flour

Pat oxtail pieces dry with paper towels. Season evenly with 1 1/2 tsp salt and 1 tsp pepper. Lightly toss the oxtail in 2 tbsp flour to coat; shake off excess.

Sear

Heat 2 tbsp vegetable oil in a heavy Dutch oven or deep skillet over medium-high heat until shimmering. Add oxtail in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side. Transfer browned pieces to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Build braising liquid

Stir in 2 tbsp tomato paste and cook 1–2 minutes to remove raw taste. Add 1/2 cup red wine, scraping up browned bits from the bottom. Add 1 cup diced tomatoes, 3 cups beef broth, 2 bay leaves, 1 tsp oregano, 1 tsp ground cumin, 1 tsp minced chipotle (if using), and 1 tsp brown sugar. Return oxtail and any accumulated juices to the pot. Bring to a gentle simmer.

Braise slowly

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C) or keep on low heat on the stovetop. Braise until meat is fork-tender and falling from the bone, about 2.5–3 hours. Check once midway and add a little extra beef broth or water if liquid is getting very low.

Shred and finish

Remove the pot from oven. Carefully lift out oxtail pieces; when cool enough to handle, remove bones and shred the meat with forks, discarding gristle. Skim fat from the braising liquid surface, then return shredded meat to the pot. Stir in juice of 1 lime and adjust seasoning with additional salt and pepper to taste. If the sauce is thin, simmer uncovered on low for 10–15 minutes to reduce and concentrate flavors.

Prepare tortillas and toppings

Warm corn tortillas on a dry skillet over medium heat for about 30 seconds per side or wrap stacked tortillas in a damp towel and microwave 20–30 seconds until pliable. Keep warm in a towel. Chop white onion and cilantro, slice radishes and avocado, and crumble cotija. If using pickled red onion, have it ready.

Assemble tacos

Place 1–2 tablespoons of shredded oxtail onto each warmed tortilla (adjust to preference). Top with a small spoonful of chopped white onion, a sprinkle of cilantro, a few radish slices, a bit of crumbled cotija, and a slice or mash of avocado. Add a drizzle of hot salsa or salsa verde and a squeeze of lime. Optionally top with pickled red onion for brightness.

Serve

Serve tacos immediately with extra lime wedges and salsa on the side. Leftover shredded oxtail stores well in the refrigerator for up to 3 days or freezes for up to 3 months.