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Braised Oxtail in a Guajillo Sauce

Featuring:
Rumba® Beef Oxtails

Braised Beef Oxtail in Guajillo Sauce Recipe
Stephen Chavez and Art Rodriguez

Original Blog & Recipe by
Stephen Chavez and Art Rodriguez

Based in Los Angeles, Latino Foodie has quickly become a source for original and adapted recipes that are a mix of traditional and modern interpretations of Mexican dishes. Watch Art show off his classically trained Le Cordon Bleu culinary skills and Stephen throw his fun-loving spirit into homemade Mexican dishes. Latino Foodie searches for the freshest ingredients and love adding new contemporary twists to some old standards.

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Braised Oxtail in a Guajillo Sauce

Braised Oxtail In A Guajillo Sauce Plated

Ingredients

  • Rumba® Beef Oxtails (3 pounds)
  • 8 dried Guajillo peppers, stems and seeds removed
  • 6 dried Japones peppers, stems removed
  • 1 medium white onion, quartered
  • ½ medium white onion, cut into half-moon slices
  • 8 garlic cloves
  • 2 tbsp. vegetable oil
  • 1 beef bouillon cube
  • 2 tbsp. organic apple cider vinegar
  • 1 teaspoon kosher salt
  • ½ cinnamon stick
  • 1 clove

Recipe Notes

Serve with white rice, beans, and flour tortillas.

Instructions

  1. 1. In a medium saucepan, add guajillo and japones peppers, quartered whole onion and garlic.
  2. 2. Cover with water and bring to a boil over medium-high heat.
  3. 3. Once the liquid comes to a boil, turn off the heat and cover for 20 minutes until the ingredients are fully softened.
  4. 4. In a blender, add all the ingredients plus beef bouillon, vinegar, salt, cinnamon and clove and 1 cup steeping water from the pan. Puree the mixture until smooth.
  5. 5. Push the mixture through a sieve into a bowl and reserve.
  6. 6. In a 6-quart cast iron Dutch oven over medium high heat, add oil and sliced onions. Cook for about 3 to 5 minutes until the onions are translucent, stirring occasionally.
  7. 7. Add beef oxtails and sear on all sides, about 2 to 3 minutes on each side.
  8. 8. Lower heat to medium-low and add reserved guajillo sauce. Cover pot and cook for about 1½ hours, basting every 20 minutes, until oxtails are tender and reach an internal temperature of 160ºF.
  9. 9. Salt to taste, if desired.