Here’s a rich, slow-braised Oxtail Birria Tacos recipe—deeply flavorful, fall-apart tender, and perfect for dipping.
Oxtail Birria Tacos (Birria de Res Style)
Ingredients
Meat
- 4–5 lbs oxtails, trimmed
- Salt & black pepper
- 2 tablespoons oil
Dried Chiles
- 4 dried guajillo chiles (seeded)
- 2 dried ancho chiles (seeded)
- 1–2 dried árbol chiles (optional, for heat)
Sauce & Braise
- 1 large onion, quartered
- 6 cloves garlic
- 2 Roma tomatoes
- 1 teaspoon cumin
- 1 teaspoon dried oregano (Mexican oregano if possible)
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- 2 bay leaves
- 4 cups beef broth (or water)
- 2 tablespoons apple cider vinegar
Tacos
- Corn tortillas
- Oaxaca or mozzarella cheese (optional but popular)
- Chopped cilantro
- Diced white onion
- Lime wedges
Instructions
1. Toast & Soak Chiles
- Lightly toast dried chiles in a dry skillet (10–15 seconds per side).
- Soak in hot water for 20 minutes until soft.
2. Make the Birria Sauce
- Blend soaked chiles, onion, garlic, tomatoes, cumin, oregano, cloves, cinnamon, vinegar, and 1 cup broth until smooth.
- Season with salt.
3. Brown the Oxtails
- Season oxtails with salt and pepper.
- Sear in a heavy pot or Dutch oven until well browned on all sides. Remove.
4. Braise
- Pour sauce into the pot, add bay leaves and remaining broth.
- Return oxtails, bring to a gentle boil.
- Cover and cook:
- Stovetop: low simmer 3½–4 hours
- Oven: 325°F (165°C) for 3½–4 hours
- Pressure cooker: ~55 minutes natural release
5. Shred the Meat
- Remove oxtails, let cool slightly.
- Shred meat, discard bones.
- Skim excess fat from broth (save it!).
Assemble the Tacos
- Dip tortillas in the reserved birria fat.
- Fry on a hot skillet.
- Add shredded oxtail and cheese (if using).
- Fold and fry until crispy.
Serve With
- Small bowls of consomé (birria broth)
- Cilantro, onion, lime
- Salsa roja or salsa verde
Pro Tips
- Oxtails are rich—skimming fat keeps the broth balanced.
- Let the birria rest overnight; flavor improves dramatically.
- Extra broth freezes beautifully.
If you want, I can also give you:
- Slow cooker version
- Extra-spicy street taco style
- Quesabirria ramen or burrito variation
