Ohhh yes 🌮🐂 Oxtail Birria Tacos—rich, flavorful, and melt-in-your-mouth tender. Using oxtails makes this birria extra decadent, with deep, beefy flavor perfect for tacos served with that irresistible dipping consommé. Here’s a step-by-step guide:
🌮 Oxtail Birria Tacos
Ingredients (serves 4–6)
For the birria (soup/stew)
- 2–3 lbs oxtails
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2–3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 4 cups beef broth (or water + bouillon)
- 1–2 bay leaves
- Salt & pepper, to taste
- 2 tbsp apple cider vinegar (optional, for tang)
For the tacos
- Corn tortillas
- Chopped onion
- Fresh cilantro
- Lime wedges
- Shredded cheese (optional)
Instructions
1️⃣ Prepare the chiles
- Toast guajillo and ancho chiles in a dry skillet for 1–2 minutes until fragrant.
- Soak in hot water for 15–20 minutes until softened.
- Blend soaked chiles with garlic, onion, cumin, oregano, paprika, cinnamon, and vinegar to make a smooth paste.
2️⃣ Cook the oxtails
- Season oxtails with salt and pepper.
- Brown in a hot skillet with a little oil (optional but adds flavor).
- Transfer oxtails to a slow cooker or large pot.
- Pour chile paste over oxtails and add beef broth and bay leaves.
- Cover and cook low and slow:
- Slow cooker: 6–8 hours on low
- Stovetop: 3–4 hours simmering gently
- Pressure cooker/Instant Pot: 50–60 minutes
3️⃣ Shred the meat
- Once tender, remove oxtails, discard bones if needed, and shred the meat.
- Skim excess fat from the cooking liquid.
4️⃣ Assemble tacos
- Warm tortillas on a skillet.
- Dip each tortilla briefly in the birria broth (consommé) for extra flavor.
- Fill with shredded oxtail meat.
- Top with chopped onion, cilantro, and cheese if using.
- Serve with a small bowl of consommé for dipping and lime wedges.
Pro Tips
- Rich consommé: strain the birria liquid for a smooth dipping sauce.
- Extra flavor: marinate oxtails in the chile paste overnight before cooking.
- Crispy tacos: sear dipped tortillas in a skillet with a little oil for a slightly crispy edge.
- Make ahead: birria tastes even better the next day; reheat gently before serving.
🔥 Variations
- 🧀 Quesabirria: add melted cheese inside the tacos for cheesy, melty goodness
- 🌶️ Spicy Birria: add a few dried arbol chiles or extra cayenne to the chile paste
- 🍺 Beer-Braised Birria: replace part of the broth with dark beer for depth
- 🥩 Mixed Meats: add short ribs or beef chuck along with oxtails for richer flavor
I can also give a “restaurant-style oxtail birria tacos” version with ultra-rich broth, perfectly tender meat, and crispy cheese edges on the tacos 😏.
Do you want me to do that?
