You can do all sorts of stuff with the resulting meat. You can just eat it. Or you can take it off the bone and stuff it into tortillas with fresh guacamole, a bit of cabbage and queso fresco. As it turns out, as I was out buying ox tail yesterday, Liza got a hankering for grits. She made them in a crock pot with some chopped spinach, diced onions, minced jalapeno, and a bit of jack cheese. Pretty much a perfect platform for these spicy ox tails.
|Tip: Don't chop the chipotle in adobe on your cutting board.|
- 2 lbs of ox tail sections
- 1/2 yellow onion, sliced
- 1/2 carrot, chopped
- 1/2 cup red wine
- 1 12 oz can of chopped tomatoes with chilies (don't drain off liquid)
- Set oven to 325 F.