As a foodie, I often times get these visions of food I want to make. These Oxtail tacos were just that, a crazy vision while I was sitting on the couch watching football one day with the Hubs. This is kind of a labor of love as the Oxtail takes about 2 1/2 hours to prepare. A half hour of seasoning and browning then on to the pot for the 2 hour braise. So, my recommendation to you is to make a double batch and serve them for a party and watch those Oxtails fly!
Oxtail Tacos with Roasted Corn Relish & Sriracha Dipping Sauce
- 3 tablespoons olive oil
- 2 lbs Oxtails, rinsed and patted dry
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 2 tablespoons chili powder
- 2 teaspoons cayenne pepper
- 1 large onion, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 1 15 oz can diced tomatoes
- 2 cinnamon sticks
- 1 red thai chile (optional)
- 2 cups frozen corn
- 1 15 oz can black beans, drained and rinsed
- 1 small jalapeno, minced
- 2 garlic cloves, coarsely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 3 tablespoons cilantro, chopped
- cooking spray
- salt and pepper to taste
- 12 wonton wrappers
- cooking spray
- 1 cup fat free sour cream (or any type you choose)
- 2 tablespoons Sriracha Sauce
- 1/2 cup crumbled Queso Fresco cheese
- Preheat oven to 325 degrees F. In a large heavy cast iron pot heat the olive oil over medium high heat. In a large bowl add the oxtails, salt, cumin, garlic powder, chili powder and cayenne pepper and toss to coat. Working in batches, add the oxtails to the hot pot and sear on all sides. Remove to the bowl while you continue with the remainder of the oxtails, removing to bowl after seared. Add the onions to the pot and cook until translucent, about 5 minutes, scrapping up the browned bits on the bottom. Add the garlic and stir for 30 seconds. Add the canned tomatoes, cinnamon sticks and red chile and return the oxtails to the pot. Cover with the lid and place in the oven for 2 hours, turning the oxtails after 1 hour. Remove from the oven and allow to cool in the pot for about 30 minutes while you prepare the taco shells. When cool enough to handle, shred the oxtail meat into a bowl.
- In a medium skillet over medium high heat coated with cooking spray, add the frozen corn. Cook stirring occasionally for about 5-7 minutes or until the corn starts to get a roasted color. Add the black beans, jalapeno, garlic, chili powder and cumin and stir to combine. Pour into a serving bowl and add the cilantro and salt and pepper to taste. Stir to combine. Set aside.
- Preheat the oven to 400 degrees F. Using a 13x9 baking dish, coat the outside and inside edges with cooking spray. Drape the wonton wrappers over the edges, not overlapping. Place in the oven and bake for 5-7 minutes, or until lightly golden brown. Remove and repeat with remaining wrappers. Set aside to cool.
- In a small bowl add the sour cream and Sriracha Sauce and stir to combine. Crumble the queso fresco.
Assembly: Add about a tablespoon or so of Oxtail to the wonton shells, top with the corn and black bean relish and a sprinkling of queso fresco. Repeat with the remaining wonton shells. Serve warm with the Sriracha dipping sauce.
Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.