Recipe courtesy of Soul Taco
Braised Oxtail "Al Pastor" Taco
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- Level: Intermediate
- Total: 11 hr 10 min (includes cooling time)
- Active: 50 min
- Yield: 25 to 30 servings
- Level: Intermediate
- Total: 11 hr 10 min (includes cooling time)
- Active: 50 min
- Yield: 25 to 30 servings
Ingredients
Pineapple and Roasted Jalapeno Salsa:
Agave Hot Sauce:
Directions
- Heat a flat-top griddle to 500 degrees F and preheat oven to 250 degrees F.
- Melt 1 tablespoon butter on the griddle. Sprinkle the oxtails with salt and pepper, then sear, about 3 minutes per side.
- Meanwhile, rough chop carrots, celery and onion (mirepoix).
- Remove oxtails and set aside.
- Put mirepoix and garlic on base of a hotel pan or roasting pan and place oxtails directly on top. Cover with root beer and ox stock (ensure meat is covered with liquid) and cover tightly with foil.
- Roast until meat is fall-off-the bone-tender, about 10 hours.
- Remove oxtails from pan, then let cool in a large bowl. Shred meat off bone, discarding bones and large chunks of fat; set aside bones for stock, if desired.
- For the taco assembly: Saute ox meat with the root beer syrup (just enough to hydrate, not enough to reseason meat) in a frying pan. Place on a warmed corn tortilla, top with Pineapple and Roasted Jalapeno Salsa, crumbled chicharrones and a drizzle of Agave Hot Sauce. Finish with cilantro and enjoy your trip to Flavortown.
Pineapple and Roasted Jalapeno Salsa:
- Mix together the pineapple, cilantro, jalapeno, onion, garlic, salt, pepper and lime juice in a bowl. Season to taste with salt, pepper or lime.
Agave Hot Sauce:
- Mix together the hot sauce and agave in a bowl until incorporated well.
