For a similar recipe made with pulled pork, check out these carnitas tacos!
Bone-in oxtail: Fall-apart, tender, and collagen-rich oxtail adds depth and savory richness to these tacos. Dried peppers: Use any dried Mexican peppers – we’ve used guajillo, pasilla, cascabel, and ancho peppers, and all have worked well. Don’t use three chilis de arbol or it’ll be too spicy with not enough flavor. Other ingredients: Avocado oil, onion, garlic cloves, chili power, cumin, oregano, beef stock, lime juice, salt, and pepper. The tacos and toppings: Tortillas (corn or flour), crema or sour cream, sliced cabbage, and cilantro.
How to turn these into oxtail birria tacos
Birria tacos are made with slow-cooked, braised meat, so these oxtail tacos already tick that box! The twist lies in a few delicious additions: you’ll pan-fry the tortilla, add some cheese, and add some broth on the side as a dipping sauce. It’s as decadent as it sounds. These are the steps:
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