Rich, deeply savory, and balanced by the sharpness of fresh pico, oxtail tacos are built from braised oxtail that gets pressed and crisped in a hot pan before going onto the tortilla. The griddled Monterey Jack adds another layer.
Ingredients
- 113 g (4 oz) braised oxtail, pulled (see Oxtail Braised, row 61)
- 57 g (2 oz) roasted jalapeño pico de gallo (see recipe, row 84)
- 2 tsp queso fresco, crumbled
- 2 tsp Monterey Jack cheese
- 2 corn tortillas
- Micro cilantro for garnish
- Maldon flake salt for garnish
Instructions
- 1Warm the pulled oxtail in a pan over medium-high heat until heated through and beginning to crisp at the edges.
- 2In a small pan or on a griddle, melt the Monterey Jack until it crisps up into a thin cheese crisp.
- 3Warm the corn tortillas on a dry griddle or directly on a flame until soft and lightly charred.
- 4Divide the oxtail equally between the two tortillas.
- 5Top each with equal amounts of roasted jalapeño pico, crumbled queso fresco, and the griddled Monterey Jack crisp.
- 6Garnish with micro cilantro and a pinch of Maldon salt.
Cook's Note
The Monterey Jack crisp is worth the extra step, it adds crunch and a nutty, toasted cheese flavor that queso fresco can't do. Cook it in a dry pan until it's completely firm and golden, then let it cool for 30 seconds before placing on the taco.
Best Served With
Rice and beans, or on its own with lime and cold lager.
Why This Recipe Works
Braised oxtail is very rich and fatty on its own. The jalapeño pico is sharp and acidic, and together they balance in the same way any fatty-sour combination does. The two different cheeses (fresh queso fresco and crisped jack) give you soft and crunchy in the same bite.
Make It Yours
- Add a thin drizzle of chipotle crema.
- Finish with a squeeze of lime.
Leftover Strategy
Components store separately. Build tacos fresh, the assembled taco doesn't hold.
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Pairing
Cold Mexican lager or a medium-bodied red like Tempranillo.