Oh man, Oxtail Birria Tacos — absolute next-level comfort food! Tender, rich oxtails slow-cooked in a flavorful birria broth, then shredded and served in crispy tacos with that delicious dipping consommé on the side. Here’s a recipe to get you that authentic, mouthwatering experience:
🐂 Oxtail Birria Tacos
Ingredients:
For the Birria broth & meat:
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3 lbs oxtails
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4 dried guajillo chilies, stemmed and seeded
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2 dried ancho chilies, stemmed and seeded
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2 dried pasilla chilies, stemmed and seeded
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1 chipotle pepper in adobo (optional, for heat)
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4 cloves garlic
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1 medium white onion, quartered
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2 roma tomatoes, quartered
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1 tsp dried oregano
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1 tsp ground cumin
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1/2 tsp ground cinnamon
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2 bay leaves
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4 cups beef broth (or water)
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Salt and pepper, to taste
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2 tbsp vegetable oil
For serving:
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Corn tortillas
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Chopped white onion
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Fresh cilantro
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Lime wedges
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Shredded cheese (optional)
Instructions:
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Prepare chilies:
Toast dried chilies in a dry skillet over medium heat for 1–2 minutes until fragrant (don’t burn!). Then soak them in hot water for 20 minutes until soft. -
Make the chili sauce:
In a blender, combine softened chilies, chipotle pepper, garlic, onion, tomatoes, oregano, cumin, cinnamon, and about 1 cup of the soaking liquid. Blend until smooth. -
Brown the oxtails:
In a large heavy pot or Dutch oven, heat vegetable oil over medium-high heat. Brown oxtails on all sides to develop flavor, about 5-7 minutes. Remove and set aside. -
Cook birria:
Add the chili sauce to the pot and cook for 3-5 minutes, stirring. Return oxtails to the pot, add beef broth, bay leaves, salt, and pepper. Bring to a simmer, then cover and cook low and slow for 3–4 hours (or until the meat is super tender and falling off the bone). You can also do this in a slow cooker or pressure cooker. -
Shred the meat:
Remove oxtails from the pot, shred the meat, and discard bones. Return shredded meat to the broth to soak up that amazing flavor. -
Assemble tacos:
Warm corn tortillas. Dip each tortilla into the birria broth (consommé), then fry on a hot skillet until slightly crispy. Fill with shredded oxtail meat, top with onion, cilantro, and cheese if using. -
Serve:
Serve tacos with a small bowl of consommé on the side for dipping, plus lime wedges.
Tips:
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For extra richness, strain the consommé and skim off excess fat before serving.
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Add a splash of vinegar or a pinch of cinnamon to the broth for complexity.
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If you want to save time, you can substitute oxtails with beef short ribs or chuck roast, but oxtails give that signature gelatinous richness.
Want a pressure cooker shortcut, homemade tortillas recipe, or a vegan birria alternative?
