Beef Oxtail in Chilhuacle Chile and Garlic Adobo

Ingredients

• 1.5 kg beef oxtail (Cut into pieces; sear without oil)
• 4 dientes garlic for cooking the meat (Whole or lightly crushed)
• 0.5 pieza onion for cooking the meat (Cut into large pieces)
• salt for cooking the meat (To taste)
• 10 dientes garlic for the adobo (Thinly sliced; sauté in the fat released by the oxtail and reserve half for the adobo)
• 3 piezas tomatoes (Ripe, roasted or cooked)
• 0.5 pieza onion for the adobo (Cut into pieces)
• 2 piezas chilhuacle chiles (Rehydrated; remove stems and, if desired, seeds)
• 3 piezas guajillo chiles (Rehydrated; remove stems and seeds)
• 0.5 tsp ground cumin
• 0.25 tsp ground black pepper
• 1 cup meat cooking broth (Reserved from pressure-cooking)
• salt for the adobo (Adjust to taste)
• 8 piezas Mexican green onions (Cleaned; add at the end of cooking in the adobo)
• 12 piezas corn tortillas (Freshly made and large, for serving)

Steps

1. 1

   Cut the beef oxtail into manageable pieces and pat it thoroughly dry with paper towels to promote browning.

2. 2

   Heat a pressure cooker over medium-high heat. Add the oxtail pieces without adding oil and sear them on all sides until browned; the meat will begin to release its own fat.

3. 3

   Add the whole garlic cloves, chopped onion, and salt to taste. Add enough water to partially cover the meat, close the pressure cooker, and cook under pressure for 35 minutes, until the oxtail is very tender.

4. 4

   Allow the pressure to release safely before opening the cooker. Reserve 1 cup of the cooking broth and keep the meat warm.

5. 5

   While the meat cooks, thinly slice the remaining garlic.

6. 6

   Heat the fat released by the oxtail in a skillet. Add the sliced garlic and sauté over medium heat until fragrant and lightly browned, taking care not to burn it.

7. 7

   Remove the sautéed garlic from the skillet and reserve approximately half to blend into the adobo.

8. 8

   Rehydrate the chilhuacle and guajillo chiles in hot water until flexible. Drain them and remove the stems and seeds if desired.

9. 9

   Blend the tomatoes, onion, rehydrated chiles, cumin, pepper, half of the sautéed garlic, and 1 cup of the reserved broth. Process until smooth.

10. 10

    Pour the adobo over the cooked oxtail pieces in a wide casserole or Dutch oven. Gently mix to coat the meat without breaking it apart.

11. 11

    Taste the sauce and adjust the salt. Add the Mexican green onions.

12. 12

    Cover the casserole and simmer gently for a few minutes, until the sauce thickens slightly and coats each piece of oxtail well.

13. 13

    While the meat finishes cooking, prepare or heat large, freshly made corn tortillas.

14. 14

    Serve the beef oxtail piping hot with the Mexican green onions, the remaining sautéed garlic, and the tortillas.

Notes

The original recipe does not specify exact quantities for several ingredients; those quantities were estimated for four servings. The oxtail may release a substantial amount of fat: use it to sauté the garlic or remove some before preparing the adobo. Handle the pressure cooker according to your model’s instructions.

Nutrition per serving

• main course
• Mexican cuisine
• beef
• pressure cooker
• stew
• spicy
• high protein
• gluten-free