Dinner for 4
Oxtail Adobo Tacos
Oxtail simmers with guajillo peppers, tomatoes, chipotle, and spices before being shredded and tucked into warm tortillas.
$4.48per serving $$$
60 minstart to table
4servings
MexicanDairy-freeHigh-proteinFamilyLunchesDinnersInstant Pot

Ingredients
- 1 1/2 lb rumba® oxtail
- 1/4 a medium white onion
- 1 large garlic clove
- 1 bay leaf
- 3 guajillo peppers
- 1 large garlic clove
- 2 plum tomatoes
- 1 chipotle in adobo
- 1/2 tsp freshly ground cumin
- 1/2 tsp mexican oregano
- 1/4 tsp freshly ground black pepper
- 1 tbsp lard or vegetable oil
- 1/2 size onion
- salt to taste (optional)
- 12 small corn tortillas or 8 medium-size flour tortillas
- 1/3 cup chopped onion
- 1/3 cup chopped cilantro
- 1/4 cup chopped radishes
- spicy salsa of your choice
Steps
- Place the oxtail, quarter onion, garlic, bay leaf, and water in a pressure cooker.
- Cook at high pressure for 30 minutes, then release the pressure carefully and confirm the meat reaches 145 F.
- Toast the guajillo peppers in a dry skillet over medium heat for 1 minute per side, then soak them in hot cooking water for 10 minutes.
- Blend the peppers, tomatoes, chipotle, garlic, cumin, oregano, pepper, and 1 cup of the oxtail cooking liquid until smooth.
- Heat the oil in a skillet over medium heat, cook the sliced onion for 4 minutes, and add the blended sauce for 5 minutes.
- Shred the oxtail into the sauce, warm the tortillas in a dry skillet, and fill them with the meat, chopped onion, cilantro, radishes, and salsa.
Main ingredient on sale this week? See what to make with beef brisket, short ribs, oxtail on sale.
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