Oxtail birria tacos—now that’s a rich, flavorful twist on traditional birria! They combine the deep, gelatinous richness of slow-cooked oxtail with the spicy, savory birria broth, then crisp up the tortillas for ultimate taco indulgence. Here’s a step-by-step guide to making them:
Ingredients
For the Birria:
- 2–3 lbs oxtail, cut into sections
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 chipotle pepper in adobo (optional, for heat)
- 4 cloves garlic
- 1 small white onion, quartered
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 2 cups beef or chicken stock
- 2 tbsp apple cider vinegar
- Salt, to taste
For the Tacos:
- Corn tortillas
- Chopped white onion
- Chopped fresh cilantro
- Lime wedges
- Cheese (optional, like Oaxaca or mozzarella)
Instructions
1. Prepare the Chilies:
- Remove stems and seeds from the guajillo and ancho chilies.
- Toast lightly in a dry skillet for 1–2 minutes until fragrant (don’t burn).
- Soak in hot water for 20 minutes to soften.
2. Make the Birria Sauce:
- Blend the softened chilies, chipotle, garlic, onion, cumin, oregano, vinegar, and a bit of soaking water until smooth.
- Strain if you want a silky sauce.
3. Brown the Oxtail:
- Season oxtail with salt and pepper.
- Sear in a hot pan with a little oil until browned on all sides.
4. Cook the Birria:
- In a heavy pot or slow cooker, combine seared oxtail, sauce, and stock.
- Simmer on low for 6–8 hours (or in a slow cooker on low for 8 hours) until meat is falling off the bone.
- Taste and adjust seasoning.
5. Prepare the Tacos:
- Remove oxtail from the sauce, shred the meat, discarding bones.
- Dip tortillas in the birria broth, then fry lightly in a skillet.
- Fill with shredded oxtail, sprinkle onion, cilantro, and cheese if using.
6. Serve:
- Serve hot with a small bowl of birria consommé for dipping.
- Squeeze fresh lime over the tacos for a zesty punch.
💡 Pro Tip:
Oxtail is very fatty and gelatinous, which makes the birria extra rich and saucy. Skim excess fat if desired, but a little is what gives the tacos that luscious mouthfeel.
If you want, I can also give a shortcut version using an Instant Pot that still gives fall-off-the-bone oxtail in about 2–3 hours. That’s a game-changer for weeknight birria tacos.
Do you want me to give that Instant Pot version?
