Oxtail Birria is a favorite of mine and the Birria consommé elevates them to another level!
INGREDIENTS:
3 lbs oxtails
1 teaspoon neutral oil (avocado or vegetable oil)
5 ancho chiles (ends trimmed and de-seeded)
3 guajillo chiles (ends trimmed and de-seeded)
2 chiles de arbol (ends trimmed and de-seeded)
1 white onion, peeled and halved
8 cloves garlic
4 roma tomatoes
2 tbsp Kosmos Q SPG
1 tablespoon dried Mexican oregano
½ cinnamon stick
1 bay leaf
1 tbsp FYR BLK
3 tbsp Oakland Dust El Jefe
3 cups beef broth
Diced onion and chopped cilantro for garnish
RECIPE:
Lightly lather your oxtails in your FYR BLK hot sauce (feel free to replace with hot sauce of your choice or even skip this step). Season oxtails liberally with Oakland Dust el Jefe (can sub with Taco rub of your choice or even use SPG instead). Place seasoned oxtails on smoker at 225 degrees at let smoke for 2 hours or until crust has set.
While oxtails are smoking, combine guajillo, arbol and ancho chiles in a blender. Apply 1 cup warm water and let them steep. Add in onion, garlic, cinnamon stick, bay leaf, tomatoes and SPG seasoning. Blend into everything is incorporated and smooth. Pour through a strainer to make sure it’s smooth.
After 2 hours or so, take your smoked oxtails and place them in a dutch oven. Pour chili sauce mixture of the top. Add 3 cups beef broth or enough to cover everything. Cover with lid and place back on smoker or in oven at 275 degrees. Cook 3-3.5 hours until meat is soft as butter.
Serve in a bowl garnished with diced white onion and cilantro. blend until very smooth, about 2 minutes. Add salt to taste (I added about 1 tablespoon of kosher salt).
RECIPE VIDEO + IMAGES:
