Braised Oxtail in a Guajillo Sauce


Braised Oxtail in a Guajillo Sauce

Servings: 4
Author: Stephen Chavez and Art Rodriguez - Latino Foodie


  • 3lbs. of thawed Rumba® Beef Oxtails
  • 8 dried Guajillo peppers, stems and seeds removed
  • 6 dried Japones peppers, stems removed
  • 1 ½ medium white onions (quarter the whole onion for the sauce and cut half-moon slices for the half onion you will use later)
  • 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


  1. In a medium sauce pan, add the guajillo and japones peppers, quartered whole onion, and garlic.
  2. Cover with water and bring to a boil over medium-high heat.
  3. Once the liquid comes to a boil, turn off the heat and cover for 20 minutes until the ingredients are fully softened.
  4. In a blender, add all the ingredients plus the beef bouillon, cider vinegar, salt, cinnamon and clove and one cup of the water from the pan and puree the mixture.
  5. Push the mixture through a sieve into a bowl and reserve.
  6. In a 6-quart cast iron Dutch oven over medium high heat, add the oil and sliced onions. Cook for about 3 minutes until the onions are translucent.
  7. Add the Rumba Meats Beef Oxtails and sear on all sides, about 2-3 minutes on each side.
  8. Lower the heat to medium-low and add the guajillo sauce. Cover the pot and allow to cook for about 1 ½ hours, basting every 20 minutes. Salt to taste.


Serve with white rice, beans, and flour tortillas.