Braised Oxtail Al Pastor Taco Recipes

BRAISED OXTAIL "AL PASTOR" TACO

Steps:

• Heat a flat-top griddle to 500 degrees F and preheat oven to 250 degrees F.
• Melt 1 tablespoon butter on the griddle. Sprinkle the oxtails with salt and pepper, then sear, about 3 minutes per side.
• Meanwhile, rough chop carrots, celery and onion (mirepoix).
• Remove oxtails and set aside.
• Put mirepoix and garlic on base of a hotel pan or roasting pan and place oxtails directly on top. Cover with root beer and ox stock (ensure meat is covered with liquid) and cover tightly with foil.
• Roast until meat is fall-off-the bone-tender, about 10 hours.
• Remove oxtails from pan, then let cool in a large bowl. Shred meat off bone, discarding bones and large chunks of fat; set aside bones for stock, if desired.
• For the taco assembly: Saute ox meat with the root beer syrup (just enough to hydrate, not enough to reseason meat) in a frying pan. Place on a warmed corn tortilla, top with Pineapple and Roasted Jalapeno Salsa, crumbled chicharrones and a drizzle of Agave Hot Sauce. Finish with cilantro and enjoy your trip to Flavortown.
• Mix together the pineapple, cilantro, jalapeno, onion, garlic, salt, pepper and lime juice in a bowl. Season to taste with salt, pepper or lime.
• Mix together the hot sauce and agave in a bowl until incorporated well.