Birria de Rabo (Jalisco Oxtail in Red Chilli Broth)
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Ingredients
- 1000 g oxtail pieces
- 4 dried guajillo chillies
- 300 g tomatoes
- 1 onion
- 3 garlic cloves
- 2 bay leaves
- 700 ml beef stock
Nutrition (per serving)
- Calories
- 546 kcal
- Protein
- 47.8 g
- Carbohydrate
- 9.1 g
- of which sugars
- 5.3 g
- Fat
- 34.6 g
- of which saturates
- 13.9 g
- Fibre
- 3.2 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain.
- 2
Brown the oxtail pieces in a large pan, then set aside.
- 3
Blend the softened chillies with the tomatoes, onion and garlic cloves until smooth.
- 4
Return the oxtail to the pan with the sauce, bay leaves and beef stock.
- 5
Cover and simmer for 1 hour 15 minutes until the meat is tender and pulls away from the bone.
- 6
Serve the oxtail in bowls with plenty of its rich broth.
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