Name: Oxtail & Guajillo Chile Stew
Yield: Serves 8
Ingredients: Cooked white rice, for serving; 1 tsp. dried oregano, preferably Mexican; 1 plum tomato, cored and quartered; 4 dried guajillo chiles, stemmed and seeded; 2 cups boiling water; 1 small white onion, quartered; 1 lb. small Yukon gold potatoes, cut into wedges; 1½ lb. beef oxtails, trimmed and cut into 2″ lengths; Kosher salt and freshly ground black pepper, to taste; 6 cloves garlic; 2 tbsp. canola oil; Lime wedges, for serving

Preparation info

Serves
8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Infused with smoky, mild-to-hot guajillo chiles, this hearty stew can be made with various tough cuts of beef, but oxtails are the most flavorful choice. Served with rice, the dish is a favorite meal across Mexico.

Ingredients

1½ lb. beef oxtails, trimmed and cut into 2″ lengths
Kosher salt and freshly ground black pepper, to taste
6 cloves

Method

Season oxtails with salt and pepper and place in a 6-qt. Dutch oven. Add 2 cloves garlic, 1 quarter of the onion, and 6 cups water and bring to a boil. Reduce heat to medium-low and cook, covered, until beef is tender, about 2 hours. Using tongs, transfer oxtails to a bowl and set aside. Pour cooking liquid through a fine-mesh sieve set over a bowl and discard solids. Se

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Oxtail & Guajillo Chile Stew

Ingredients

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