Guajillo Chile Braised Oxtail Quesadilla

Ingredients

• 2 packages Rumba Meats® Beef Oxtails
• Salt and black pepper, to taste
• 1 tablespoon vegetable oil, such as avocado oil
• ½ white onion, cut into quarters
• 2 garlic cloves
• 1 bay leaf
• 2 cups water
• ½ cup prepared guajillo chile sauce
• 6 (12-inch) flour tortillas
• 3 tablespoons melted butter or olive oil
• 3 cups shredded chihuahua cheese
• Salsa roja, or salsa verde
• Mexican crema
• Guacamole
• Sliced jalapenos
• Chopped white onions

Instructions

1. Season beef oxtail evenly with salt and black pepper. Heat vegetable oil in a Dutch oven over high heat. Working in batches, add oxtail and cook until evenly browned, about 5 minutes on each side. Transfer to a plate and repeat with remaining oxtails. Drain excess fat, if desired. Add browned oxtails and pan juices back to Dutch oven. Add onion, garlic, bay leaf and water.
2. Bring to a boil. Reduce heat to a simmer, cover and braise over low heat for 2 hours until oxtails are tender and reach an internal temperature of 160ºF.
3. Remove cooked oxtails and cool. Remove meat from bones and shred. Discard bones.
4. Add shredded oxtail to a skillet over medium-low heat. Cook for 3 to 5 minutes, stirring frequently, until meat is browned and starting to sizzle. Stir in guajillo chile sauce and heat for 2 minutes or until fully heated. Taste and adjust seasoning, if needed. Cover and keep warm.
5. To prepare each quesadilla: Heat ½ tablespoon butter or olive oil in a skillet over medium heat, swirling pan to evenly coat. Add 1 flour tortilla. Layer about ½ cup guajillo chile braised oxtail over half of tortilla, top with ½ cup shredded cheese, and fold closed forming a half moon shape. Cook for 3 minutes, flip and cook for 3 minutes or until quesadilla is golden brown and cheese is melted. Repeat with remaining 5 quesadillas.
6. Cut quesadillas into wedges. Serve immediately with choice of toppings such as salsa roja or salsa verde, Mexican crema, guacamole, sliced jalapenos, and chopped white onions.