Oxtail Tamales In Mole de Xico

Name: Oxtail Tamales In Mole de Xico (Tamales de Rabo de Buey en Mole de Xico)
Yield: Serves 4 to 6 (12 Tamales)
Cuisine: Mexican
Ingredients: 1 white onion, diced; 1 bay leaf; ½ teaspoon smoked hot paprika, such as PimentóndelaVera; ½ teaspoon smoked hot paprika, such as PimentóndelaVera; 1 cup dry white wine; 2 pounds plum tomatoes, charred, seeded, peeled, and puréed; 2 tablespoons chopped cilantro; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon sherry vinegar; 2 cups Mole de Xico; 2 cups masa harina; 3 ounces lard; 1 cup chicken stock, or more, as needed; 1 tablespoon salt; Banana leaves cut into 12 (6 x 6-inch) squares; Crema, to garnish; Toasted sesame seeds, to garnish; 2 carrots, diced; 4 cloves garlic, chopped; ½ cup diced Mexican chorizo; 6 pounds oxtails, cut into 2- to 3-inch pieces, seasoned with salt and pepper; 6 pounds oxtails, cut into 2- to 3-inch pieces, seasoned with salt and pepper; 6 pounds oxtails, cut into 2- to 3-inch pieces, seasoned with salt and pepper; 2 tablespoons olive oil

Tamales de Rabo de Buey en Mole de Xico

Preparation info

Serves
4 to 6
(12 Tamales)

Difficulty
Complex

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

I’m going to say up front that this is a complicated mole recipe. There are several ingredients and it takes all day. But the tamales are well worth the effort and you’ll be patting yourself on the back. You can do the prep for this in stages over a couple of days.

Ingredients

2 tablespoons olive oil
6 pounds oxtails, cut into 2- to 3-inch pieces, seasoned with salt and pepper

Americas
Mexico
Main course
Central America

Method

Heat the oil in a large, heavy pan over medium-high heat. Add as many pieces of oxtail as will fit comfortably in the bottom without crowding and brown on both sides; remove and continue with the remaining pieces.
Preheat the oven to 350°F.
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