Smoked Oxtail Tacos With Roasted Sweet Corn Relish

5 from 1 vote

Smoked Oxtail Tacos With Roasted Sweet Corn Relish

These Smoked Oxtail Tacos combine smoky, fall-apart tender oxtail with a fresh roasted sweet corn relish and creamy jalapeño cilantro sauce for tacos that are rich, fresh, and packed with flavor in every bite.

Prep Time30

Cook Time6

Course: Main, Main Course, Main Dish

Cuisine: American, Barbecue

Servings:

Calories: 560kcal

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.

Notes

Nutrition Disclaimer: Nutrition information is an estimate only and will vary depending on the size and meat yield of the oxtail, as well as the amount of sauce and toppings used. Oxtail is a bone-in cut, so actual edible meat can vary significantly from package to package.

Nutrition