Oxtail & Guajillo Chile Stew


Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

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.


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


  1. 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