Dinner for 4

Oxtail Adobo Tacos

Name: Oxtail Adobo Tacos
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/2 lb rumba® oxtail; 1/4 a medium white onion; 1 large garlic clove; 1 bay leaf; 3 guajillo peppers; 1 large garlic clove; 2 plum tomatoes; 1 chipotle in adobo; 1/2 tsp freshly ground cumin; 1/2 tsp mexican oregano; 1/4 tsp freshly ground black pepper; 1 tbsp lard or vegetable oil; 1/2 size onion; salt to taste (optional); 12 small corn tortillas or 8 medium-size flour tortillas; 1/3 cup chopped onion; 1/3 cup chopped cilantro; 1/4 cup chopped radishes; spicy salsa of your choice

Oxtail simmers with guajillo peppers, tomatoes, chipotle, and spices before being shredded and tucked into warm tortillas.

Typical price

$22.91for 4 servings

$5.73 per serving$22.91 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: mexicoinmykitchen.com

60 minstart to table
Mediumdifficulty
4servings as written
$$$typical cost tier

Mexican Dairy-free High-protein Family Lunches Dinners Instant Pot

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Beef brisket, short ribs, oxtail$7.49/lb typical	1.5 lb	$11.23Typical price
Onions$1.29/lb typical	0.4 lb	$0.52Typical price
Garlic$0.75 each typical	2	$1.50Typical price
Canned tomatoes$0.08/oz typical	2 oz	$0.16Typical price
Canned chiles and chipotles in adobo$0.35/oz typical	1 oz	$0.35Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.02Typical price
Tortillas$0.30 each typical	12	$3.60Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.25Typical price
Radishes, turnips, rutabaga$1.99/lb typical	a little	$0.16Typical price
Salsa$0.14/oz typical	1 oz	$0.14Typical price
Total for the servings shown		$22.91

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepperOlive and cooking oil

Not included in the cost.

Ingredients

1 1/2 lb rumba® oxtail
1/4 a medium white onion
1 large garlic clove
1 bay leaf
3 guajillo peppers
1 large garlic clove
2 plum tomatoes
1 chipotle in adobo
1/2 tsp freshly ground cumin
1/2 tsp mexican oregano
1/4 tsp freshly ground black pepper
1 tbsp lard or vegetable oil
1/2 size onion
salt to taste (optional)
12 small corn tortillas or 8 medium-size flour tortillas
1/3 cup chopped onion
1/3 cup chopped cilantro
1/4 cup chopped radishes
spicy salsa of your choice

Steps

Place the oxtail, quarter onion, garlic, bay leaf, and water in a pressure cooker.
Cook at high pressure for 30 minutes, then release the pressure carefully and confirm the meat reaches 145 F.
Toast the guajillo peppers in a dry skillet over medium heat for 1 minute per side, then soak them in hot cooking water for 10 minutes.
Blend the peppers, tomatoes, chipotle, garlic, cumin, oregano, pepper, and 1 cup of the oxtail cooking liquid until smooth.
Heat the oil in a skillet over medium heat, cook the sliced onion for 4 minutes, and add the blended sauce for 5 minutes.
Shred the oxtail into the sauce, warm the tortillas in a dry skillet, and fill them with the meat, chopped onion, cilantro, radishes, and salsa.