Imported from the web

Mexican-Style Oxtail with Tomatoes

Name: Mexican-Style Oxtail with Tomatoes
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 kg oxtail (Cut into pieces); 0.75 kg beef short ribs (Cut into pieces); 6 garlic (Cloves, divided between cooking the meat and making the sauce); 2 white onion (One for cooking the meat and one for the sauce); 2 bay leaves (For cooking the meat); salt (To taste); black pepper (To taste); 2 tbsp vegetable oil (For sautéing the sauce); 2 serrano chiles (For the sauce; adjust to taste); 6 tomatoes (Ripe, for making a thick red sauce); 1 cup meat cooking broth (Use some to combine the meat with the sauce); 0.25 cup fresh cilantro (For finishing); 2 lime (For serving); 12 corn tortillas (For serving)

Recipe by Puro Antojito Facebook

Imported by Ciro Peraloca on SeeMeCook

Oxtail and beef short ribs slowly cooked with garlic, onion, bay leaves, salt, and pepper, then coated in a thick red sauce made with tomatoes and serrano chiles. Finished with cilantro, lime, and tortillas.

4 servings205 minMexican

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Ingredients

1 kg oxtail (Cut into pieces)
0.75 kg beef short ribs (Cut into pieces)
6 garlic (Cloves, divided between cooking the meat and making the sauce)
2 white onion (One for cooking the meat and one for the sauce)
2 bay leaves (For cooking the meat)
salt (To taste)
black pepper (To taste)
2 tbsp vegetable oil (For sautéing the sauce)
2 serrano chiles (For the sauce; adjust to taste)
6 tomatoes (Ripe, for making a thick red sauce)
1 cup meat cooking broth (Use some to combine the meat with the sauce)
0.25 cup fresh cilantro (For finishing)
2 lime (For serving)
12 corn tortillas (For serving)

Steps

1
Cook the oxtail and beef short ribs with the garlic, onion, bay leaves, salt, and pepper until the meat is tender and the liquid becomes a flavorful broth.
2
Meanwhile, sauté the onion, garlic, serrano chiles, and tomatoes until you have a thick red sauce.
3
Add the cooked meat to the sauce along with some of its cooking broth.
4
Simmer gently until the meat pulls away from the oxtail bones and the ribs are well coated with the sauce.
5
Finish with cilantro and serve with lime and tortillas.

Notes

The source does not provide exact quantities, temperature, or specific cooking times; the quantities are estimates for four servings. Adjust the salt and serrano chiles to taste. The meat should be very tender and pull away from the bones before serving.