Tacos de Rabo de Res

Tacos de Rabo de Res are a flavorful and hearty Mexican dish featuring tender oxtail meat, slow-cooked to perfection and served in warm tortillas. Ideal for a midnight snack, this dish brings rich flavors and a satisfying experience.

Ingredients

• Oxtail - 500 grams
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Onion - 1 medium, chopped
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Tomato - 1 medium, diced
• Bay leaves - 2
• Cumin powder - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Beef broth - 500 ml
• Tortillas - 4 small
• Fresh cilantro - for garnish
• Lime wedges - for serving

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped oxtail and brown on all sides, about 10 minutes. Remove and set aside.
2. In the same pot, add the minced garlic, chopped onion, diced carrot, and diced celery. Sauté until the vegetables are softened, about 5 minutes.
3. Add the diced tomato, bay leaves, cumin powder, chili powder, salt, and black pepper. Stir to combine and cook for another 2 minutes.
4. Return the browned oxtail to the pot and pour in the beef broth. Bring to a simmer, then cover and reduce heat to low. Cook for 2 to 2.5 hours, until the oxtail is tender and falling off the bone.
5. Once cooked, remove the bay leaves and shred the oxtail meat using two forks. Discard any excess fat if desired.
6. Warm the tortillas in a dry skillet or microwave. Fill each tortilla with the shredded oxtail mixture.
7. Garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein which aids in muscle repair and growth.
• Contains essential vitamins and minerals from the vegetables.

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