Oxtail Birria

Ingredients

• • 5 lb Swift Meats Oxtail
  • 1.5 tbsp steak seasoning or salt, pepper, garlic

Birria Broth

• • 2 tbsp olive oil
  • 4 Roma tomatoes
  • ¼ onion
  • 2 garlic cloves
  • 4 ancho chiles, seedless, stem removed
  • 6 guajillo chiles, seedless, stem removed
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 cloves
  • ½ tsp allspice
  • ½ tsp cumin
  • ½ tbsp salt
  • ½ tbsp oregano
  • 1 tbsp thyme
  • ½ tbsp black pepper
  • 4 cups water
  • 4 cups low-sodium beef broth
  • Salt (adjust to taste after shredding the meat)

For Serving

• • 24 street taco tortillas
  • Melting cheese (Oaxaca or similar)
  • Cilantro, chopped
  • Onions, diced
  • Lime wedges

Instructions

1. Generously season the oxtails with steak rub or salt, pepper, and garlic.
2. Place the oxtails in a smoker at 275°F and smoke for 3 hours to absorb flavor and develop a bark.
3. In a Dutch oven over medium heat, heat 2 tbsp olive oil. Add quartered tomatoes, onion, and garlic cloves. Sauté for about 10 minutes until softened.
4. Add the dried chiles and all spices except the cinnamon stick. Toast for 30 seconds, then add 2 cups of water. Turn off the heat, cover, and let the chiles rehydrate for 15-20 minutes.
5. Transfer the contents to a blender and blend until smooth. Strain back into the Dutch oven to remove any pulp.
6. After 3 hours of smoking, place the oxtails into the Dutch oven with the birria broth. Add 4 cups of beef broth, 2 more cups of water, and the cinnamon stick. Cover and simmer for 3-4 hours until the oxtails are tender, adding water if needed to keep them submerged.
7. Once tender, remove the oxtails from the broth, discard the bones, and shred the meat. Reserve the birria broth (consommé).
8. Dip street taco tortillas into the broth, then place on a preheated griddle. Add melting cheese, shredded oxtail, onions, and cilantro.
9. Serve warm with a side of birria broth for dipping. Adjust the broth’s consistency with extra beef broth as needed.