<\/span><\/h2>\nThis savory, flavorful Mexican dish is like an escape for your tastebuds, taking you straight to the heart of Mexico where this recipe is unique to the region. It’s made with super tender, slow-cooked oxtail meat soaked in a mixture of dried chilies, herbs and spices.<\/p>\n
The preparation itself is pretty straightforward and quick, but the slow cooking does take a while. Good things come to those who wait though, right?<\/p>\n
First, clean 6 lbs of oxtails with lime juice, which adds a nice citrusy kick. Then season them with salt and pepper to get that perfect savory base.<\/p>\n
The key is marinating the oxtails for at least 2 hours, or overnight if you can. Next, with the oven preheated to 380F, get the veggies ready – 1\/2 cup each of diced carrot, yellow onion, and celery adds sweetness and aroma, while 1 tsp Worcestershire sauce gives it a tangy punch.<\/p>\n
To really amp up the flavor, pour in 1\/2 cup white wine. Two cups of beef broth and a bottle of Jalisco water with the marinated oxtail into the oven. The slow cooking lets the oxtail soak up all those flavors and gets it super tender and juicy.<\/p>\n
Once they’re cooked, serve the oxtails on warm, small flour tortillas. Melted Oaxaca cheese on top takes the tacos to the next level, and finish it with fresh cilantro leaves for a bright, herby touch.<\/p>\n
A final squeeze of lime just before that first unforgettable bite ties everything together beautifully.<\/p>\n
This dish is simple to make but unique in its combo of flavors, making it a standout foodie experience. It’s not just about eating – it’s the whole experience. And trust me, Oxtail Birria Tacos have quite the story to tell!<\/p>\n