Smoked Oxtail Tacos with Roasted Sweet Corn Relish
I wanted to see if smoking oxtail before braising would make a better taco. Turns out … it absolutely does. The smoke adds another layer of flavor to the meat, and after a few hours in the braise, it’s ridiculously tender. It’s rich without being greasy and just flat-out belongs in a taco.
I could’ve stopped there and had a really good meal. Instead, I piled on a roasted sweet corn relish and finished everything off with a creamy jalapeño-cilantro sauce. The sweet corn, smoky beef, and little kick from the sauce all play together really well. I honestly wouldn’t change a thing about these tacos.
Why You Will Love This Recipe
These aren’t your everyday tacos, but they’re not nearly as complicated as they look. Most of the cooking time is hands-off while the oxtail smokes and braises, leaving you plenty of time to make the relish and sauce. The payoff is a taco that’s rich, smoky, fresh, and one I’ll gladly make again.
- Big barbecue flavor. Smoking the oxtail before braising gives the meat a deep smoky flavor you just can’t get from braising alone.
- Fall-apart tender. The slow braise melts all that connective tissue into rich, juicy meat that’s perfect for tacos.
- Every bite has balance. The sweet roasted corn relish and creamy jalapeño cilantro sauce cut through the richness of the beef without overpowering it.
- Easy to make ahead. The oxtail, relish, and sauce can all be made in advance, making taco night (or afternoon .. or morning) a whole lot easier.
- Great for feeding a crowd. Set everything out buffet-style and let everyone build their own tacos.
What Is Oxtail
Oxtail is exactly what its name suggests – the tail of the cow. It’s made for low-and-slow cooking. The meat has tons of collagen that melts during cooking, creating exceptionally tender beef and a naturally rich sauce. Once considered a cheap cut of meat, it has since gained popularity for its amazing flavor from slow cooking.
Ingredients Needed
There are three parts to these tacos, but don’t let that scare you off. Most of the ingredients are pantry staples, and each component brings something different to the finished taco.
The smoked oxtail is the star, the roasted sweet corn relish adds sweetness and texture, and the creamy jalapeño cilantro sauce ties everything together.
For The Smoked Oxtail
Everything starts with the oxtail. A simple spice rub builds flavor while the smoker creates a beautiful bark. The braising liquid does the rest, slowly breaking down the connective tissue until the meat is rich, tender, and easy to pull from the bone.
- Oxtail – Rich, beefy, and full of collagen that turns buttery tender during the braise.
- Kosher salt & black pepper – The foundation of every good barbecue rub.
- Ancho chili powder – Mild heat with a deep, earthy chile flavor.
- Smoked paprika – Reinforces the smoky flavor and adds great color.
- Garlic powder & onion powder – Classic savory seasoning.
- Mexican oregano – Brings a slightly citrusy, earthy flavor that works well with beef.
- Ground cumin – Adds warmth and a traditional taco flavor.
- Cayenne pepper (optional) – For a little extra kick.
- Beef broth – The base of the braising liquid.
- Yellow onion, garlic, and Cubanelle pepper – Add sweetness and depth as the oxtail braises.
- Bay leaves – Bring subtle herbal notes.
- Tomato paste – Adds richness and helps build the braising liquid.
- Worcestershire sauce – Adds savory umami.
- Ground cumin & Mexican oregano – Echos the flavors in the rub while seasoning the braising liquid.
For The Roasted Corn Relish
This relish adds sweetness, freshness, and just enough creaminess to balance the richness of the smoked beef.
- Grilled sweet corn – Lightly charred for smoky, sweet flavor.
- Cotija cheese – Salty, crumbly, and perfect for tacos.
- Mayonnaise – Brings everything together.
- Fresh cilantro – Bright, fresh flavor.
- Green onions – Mild onion bite.
- Fresh lime juice – Adds acidity and balances the richness.
- Ancho chili powder – A little warmth without overwhelming the corn.
- Salt & black pepper – To taste.
For The Jalapeno Cilantro Sauce
This sauce is the finishing touch. It’s cool, creamy, a little spicy, and pulls all the flavors together. We use a variation of our homemade Jalapeño Cilantro Sauce because, honestly, it’s good on just about everything.
Why Smoke Before Braising
Smoking develops bark and adds wood-fired flavor that you simply can’t get from braising alone. Once the oxtail has taken on enough smoke, the covered braise finishes the cooking, breaking down the connective tissue until the meat is fork-tender.
How To Make Smoked Oxtail Tacos
This actually comes together pretty easily. As the oxtail smokes and braises, you have plenty of time to knock out the other components.
I had a great time with this recipe post. Once the oxtail was going on the smoker, I leisurely finished out the corn relish and then the sauce, all the while enjoying a frosty beer (or two). Good day!
Smoke The Oxtail
Step 1 – Prepare The Rub
Add all the rub ingredients together in a bowl and whisk until well combined.
Step 2 – Apply The Rub To The Oxtail
Pat the oxtail dry. Apply the rub generously over the entire surface of all the oxtail pieces. Optionally, reserve about a tablespoon of the rub to add to the braise reduction later.
Step 3 – Smoke The Oxtail
Preheat the smoker to 250 degrees F. Place the oxtail directly on the smoker grates (or a wire rack) and smoke until they have reached a deep mahogany color and a flavorful bark, about 2 1/2 to 3 1/2 hours.
What kind of wood
Use your favorite. For my cook, I used hickory and some cherry. Hickory has a bit more bite than oak and pecan, and cherry adds great color. All are good, though.
Step 4 – Braise The Oxtail
Add the braising ingredients to a receptacle, such as a Dutch oven or aluminum tray. Mix to combine. Add the oxtail and cover tightly. Braise at 300 degrees F until the meat is fork-tender and a probe slides through the meat with no resistance, about 3 to 4 hours. You can complete this step in the oven if so desired.
Start The other components
Once the oxtail is in the braise, you’ve got a few hours to knock out the relish and sauce. By the time the meat’s ready, everything else will be waiting on you.
Step 5 – Remove The Oxtail
Remove the oxtail from the braising liquid. Set the braising liquid aside. Pull the meat from the bones, discarding the bones and any large connective tissue that didn’t fully break down. Set the meat aside.
Step 6 – Reduce The Braising Liquid and Finish
Strain the braising liquid into a saucepan and simmer for about 10 minutes. Allow it to thicken up a bit and reduce. Skim the fat as best you can from the top. Then add enough braising liquid to the meat to keep it moist and glossy. Optionally, combine the remaining rub with the meat and mix.
Step 7 – Finish The Oxtail
Take the oxtail meat and add it to a bowl. Add enough braising liquid to keep it moist and glossy. Optionally, combine the remaining rub with the meat and mix.
Make the Roasted Sweet Corn Relish
These tacos are fantastic with the roasted corn relish, but feel free to use your favorite taco toppings instead. I’d try it, though! Tasty goodness!
Step 1 – Roast The Corn
If using fresh corn (which I recommend), grill until lightly charred and remove the kernels from the cob. Optionally, use canned roasted corn.
Step 2 – Combine The Ingredients For The Roasted Corn Relish
In a medium sized bowl, combine the grilled corn, cotija cheese, mayonnaise, cilantro, green onions, lime juice, ancho chili powder, kosher salt, and cracked black pepper. Stir until evenly combined. Refrigerate until you’re ready to assemble the tacos.
Make the Creamy Jalapeño Cilantro Sauce
Again, this step is optional. Feel free to use any taco sauce you like. But … this stuff is amazing. In fact, we have it as a stand-alone recipe here ( recipe link ). But the directions can be found here, as well as full ingredients in the recipe card below.
Step 1 – Make The Jalapeno Cilantro Sauce
Add the mayonnaise, sour cream, jalapeños, cilantro, buttermilk, and Ranch seasoning to a food processor. Blend until smooth.
Step 2 – Refrigerate And Set Aside
Refrigerate and set aside. Optionally, add the sauce to a squeeze bottle to make it easier to apply the sauce to the tacos more evenly.
Assemble the Tacos
Step 1 – Assemble The Tacos
Warm the corn tortillas. Fill each tortilla with smoked oxtail. Top with a generous amount of roasted corn relish, then drizzle with the creamy jalapeno cilantro sauce.
Step 2 – Serve And Enjoy
Garnish with extra cotija cheese, chopped cilantro, and a squeeze of fresh lime, if desired. Serve immediately and enjoy!
Not gonna lie, these may be the best tacos I’ve ever made. The smoked oxtail is rich, tender, and packed with flavor. Tossed with a little of the reduced braising liquid, every bite stays juicy without juice running down your arm. Add the sweet roasted corn relish, the creamy jalapeño cilantro sauce, and a warm corn tortilla … dude! It’s fabulous!
Give it a whirl and comment on this post. I’d love to hear how yours turned out!
What to Serve with Smoked Oxtail Tacos
These tacos are pretty filling on their own, so I wouldn’t go overboard with the sides. A pot of our Borracho Beans is always a good choice, and Classic Coleslaw adds a cool, crunchy contrast to the rich smoked oxtail. If people are hanging around while the tacos are coming together, put out a bowl of our Easy Homemade Fire Roasted Salsa with tortilla chips and call it a day.
Tips
- Smoke for color, not temperature. You’re building bark and smoky flavor during this step. The braise will finish cooking the oxtail until it’s fall-apart tender.
- Cook until it probes like soft butter. Every piece of oxtail is a little different. When a probe or skewer slides in with almost no resistance, it’s ready.
- Don’t skip reducing the braising liquid. Simmering it down concentrates the flavor and gives you a rich sauce that coats the meat instead of making it watery.
- Warm your tortillas first. A few seconds in a dry skillet or directly over a gas burner makes them more pliable and less likely to crack.
- Make the sauce ahead of time. The jalapeño cilantro sauce gets even better after an hour or two in the refrigerator as the flavors have time to come together.
- Plan on about one pound of finished meat. Three pounds of oxtail yielded about one pound of shredded meat for me, which was enough for about ten street-style tacos.
Variations
These tacos are fantastic exactly as written, but one of the best things about tacos is making them your own. The smoked oxtail is the star of the show, so don’t be afraid to change up the toppings to match your taste.
- Keep it simple. Skip the relish and sauce altogether and top the tacos with diced onion, fresh cilantro, and a squeeze of lime for a more traditional street taco.
- Turn up the heat. Add sliced jalapeños, serranos, your favorite hot sauce, or a pinch of crushed red pepper flakes.
- Try a different cheese. Cotija is my favorite here, but queso fresco or even shredded Monterey Jack work well.
- Swap the tortillas. I prefer corn tortillas because they let the smoked oxtail shine, but flour tortillas are perfectly fine if that’s what you enjoy.
- Pile on your favorite toppings. Diced avocado, pickled red onions, shredded cabbage, radishes, or even a little pico de gallo all work well without taking away from the oxtail.
Honestly, I’d make them exactly like this the first time. The smoked oxtail, roasted sweet corn relish, and creamy jalapeño cilantro sauce were developed to work together. After that, have fun and make them your own.
FAQs
No. You can braise the oxtail in the oven from start to finish and still end up with delicious tacos. Smoking first, however, adds another layer of flavor that makes these tacos something special.
Forget the thermometer. The oxtail is ready when a probe or skewer slides into the meat with almost no resistance, like warm butter. At that point, the meat should pull easily from the bones.
Absolutely. In fact, I think they’re even better the next day (which I enjoyed). Store the shredded oxtail with a little of the reduced braising liquid to keep it moist, then reheat gently before serving.
Yes. Let the meat cool completely, then freeze it with some of the braising liquid in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Some usually reach for oak or pecan because they complement the rich beef without overpowering it. Hickory is a good choice if you like a heavier smoke. I almost always toss a chunk of cherry on there, too. It gives the oxtail a beautiful color, and I think it works great with beef.
Of course. I prefer corn tortillas because I think they let the flavor of the smoked oxtail stand out, but use whichever tortillas you enjoy most.
Oxtail used to be considered an inexpensive cut, but its popularity has grown over the years while the supply has stayed the same. Since each animal only yields one tail, demand has driven the price up considerably.
My favorite combination is the roasted sweet corn relish and creamy jalapeño cilantro sauce from this recipe. If you prefer to keep things simple, diced onion, fresh cilantro, and a squeeze of lime are all you really need.
Other Delicious Taco Recipes
Smoked Oxtail Tacos With Roasted Sweet Corn Relish
Ingredients
For the Smoked Oxtail
- 3 pounds oxtail
- 2 teaspoons kosher salt
- 2 teaspoons coarse black pepper
- 2 teaspoons ancho chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper optional
For the Braising Liquid
- 2 cups beef broth
- 1 medium yellow onion sliced
- 4 cloves garlic smashed
- 1 Cubanelle pepper sliced
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
For the Roasted Sweet Corn Relish
- 3 ears fresh sweet corn husks removed
- 1 red bell pepper diced
- ½ cup diced red onion
- 1 jalapeño seeded and finely diced
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Creamy Jalapeño Cilantro Sauce
- 1 cup mayonnaise
- ⅓ cup buttermilk
- ⅓ cup sour cream
- 2 fresh jalapeños seeded, deveined, and chopped
- 1 small bunch fresh cilantro
- 1 1-ounce package dry ranch dip mix
Other
- 10 Corn tortillas more or less, depending on volume of ingredients.
Instructions
- Pat the oxtail dry with paper towels. In a small bowl, combine the kosher salt, black pepper, ancho chili powder, smoked paprika, garlic powder, onion powder, Mexican oregano, cumin, and cayenne. Season the oxtail generously on all sides.3 pounds oxtail, 2 teaspoons kosher salt, 2 teaspoons coarse black pepper, 2 teaspoons ancho chili powder, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried Mexican oregano, 1 teaspoon ground cumin, ¼ teaspoon cayenne pepper
- Preheat your smoker to 250°F using oak, pecan, or your favorite smoking wood.
- Place the seasoned oxtail on the smoker and cook for 2 to 3 hours, or until the meat has developed a deep mahogany color and a nice bark.
- Transfer the smoked oxtail to a Dutch oven or roasting pan. Add the beef broth, onion, garlic, Cubanelle pepper, bay leaves, tomato paste, Worcestershire sauce, cumin, and oregano. Cover tightly with a lid or aluminum foil.2 cups beef broth, 1 medium yellow onion, 4 cloves garlic, 1 Cubanelle pepper, 2 bay leaves, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano
- Braise in a 300°F oven for about 3 hours, or until the meat is fork tender and easily pulls away from the bones.
- While the oxtail braises, grill corn over medium-high heat, turning occasionally, until lightly charred on all sides. Let cool slightly, then cut the kernels from the cob.3 ears fresh sweet corn
- In a large bowl, combine the grilled corn, red bell pepper, red onion, jalapeño, cilantro, lime juice, olive oil, salt, and black pepper. Toss well and refrigerate until ready to serve.1 red bell pepper, ½ cup diced red onion, 1 jalapeño, ¼ cup chopped fresh cilantro, Juice of 1 lime, 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Add the mayonnaise, buttermilk, sour cream, jalapeños, cilantro, and ranch dip mix to a blender or food processor. Blend until smooth. Refrigerate until ready to use.1 cup mayonnaise, ⅓ cup buttermilk, ⅓ cup sour cream, 2 fresh jalapeños, 1 small bunch fresh cilantro, 1 1-ounce package dry ranch dip mix
- Remove the oxtail from the braising liquid and let it cool just enough to handle. Pull the meat from the bones and discard the bones, cartilage, and excess fat.
- Strain the braising liquid into a saucepan and simmer until reduced by about half. Return the shredded oxtail to the reduced sauce and toss until well coated.
- Warm the corn tortillas on a hot skillet or directly over a gas flame until soft and lightly charred.10 Corn tortillas
- Fill each tortilla with shredded smoked oxtail. Top with the roasted sweet corn relish, drizzle with the creamy jalapeño cilantro sauce, and finish with cotija cheese, sliced red onion, fresh cilantro, and a squeeze of lime. Serve immediately.