Vibrant tacos meet the rich flavors of oxtail in this incredible oxtail tacos recipe! The meat is seasoned and then slowly braised in a luscious and flavorful sauce until it’s fall-apart tender. The deeply savory and succulent oxtail is loaded up onto warm tortillas and contrasted with some simple slaw, crema, and cilantro for the most decadent taco!
Get ready to win taco night with these delicious oxtail tacos. I’ve made a lot of taco recipes , and this one is one of my favorites. When slow-cooked, this lesser-used cut of beef breaks down into unbelievably tender, melt-in-your-mouth strands with a rich, deeply savory flavor. That hearty depth is exactly what makes oxtail such a standout taco filling — it plays beautifully against fresh, vibrant toppings.
If you’ve never cooked with oxtail before, you’re in for a real treat. It comes from the base of the spine and is packed with connective tissue, which means it thrives with low-and-slow cooking. Braised with onion, garlic, beef stock, warm spices like cumin and oregano, and a blend of dried Mexican chiles such as guajillo, pasilla, ancho, or cascabel, the meat becomes intensely flavorful and incredibly tender. Think beef cheeks–level richness, but with even more body.
Because the oxtail is so special, I like to keep the tacos themselves simple. Warm tortillas get filled with the pulled oxtail, then topped with a little crema or sour cream, crunchy cabbage, fresh cilantro, and a squeeze of lime. The result is bold, balanced, and deeply satisfying — the kind of taco that makes people stop mid-bite and ask what’s in it.
How to turn these into oxtail birria tacos
Birria tacos start with slow-cooked, braised meat, so these oxtail tacos are already most of the way there. To turn them into birria-style tacos, you’ll crisp the tortillas in rendered fat, add cheese, and serve them with the rich broth for dipping — indulgent and absolutely worth it.
Make the recipe as written, but save some of the fat you skim from the pan. Heat that fat in a skillet and fry a corn tortilla until lightly crisp, about 30 seconds. Flip it, then add shredded oxtail, a little cabbage, and grated cheese directly onto the tortilla. Fold it over and let it cook until the cheese melts and the tortilla is golden, then transfer to a paper towel–lined plate and repeat.
Finish by reserving some of the thickened sauce and serving it on the side for dipping — the final touch that takes these tacos over the top.
How do I store leftovers?
The pulled oxtail will last 2-3 days in the fridge or up to three months in the freezer. When reheating, heat the oxtail, warm your tortillas, and add the other ingredients to assemble the tacos again. You can also use the leftover pulled oxtail in other recipes, like over mashed potatoes with veggies on the side, in burritos or wraps, on a sandwich, or on a pizza.
Oxtail Tacos Recipe
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Ingredients
The Oxtail
- ▢ 4 lb bone-in oxtail
- ▢ 3 dried peppers (see notes)
- ▢ 2 tablespoons avocado oil (divided)
- ▢ 1 medium onion (diced)
- ▢ 4 cloves garlic (smashed)
- ▢ 1 teaspoon EACH: chili powder, cumin, and oregano
- ▢ 2 cups beef stock
- ▢ 2 tablespoons lime juice
- ▢ 1 teaspoon EACH: salt and pepper
The Tacos
- ▢ Corn or flour tortillas (warmed)
- ▢ Crema or sour cream
- ▢ Thinly sliced cabbage
- ▢ Cilantro
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add the oxtails to a large pot and cover them with water. Bring the pot to a boil then boil for 10 minutes. Drain and rinse the oxtails. 4 lb bone-in oxtail
- Add the dried peppers to a bowl and cover them with hot water. Drain after 10 minutes and then remove the stems and seeds. 3 dried peppers
- Heat 1 tablespoon of the oil in a medium-sized frying pan over medium heat. Add the onion and cook for 5 minutes. Add the garlic, chili powder, cumin, and oregano and cook for 1 minute more. Transfer to a blender, add the peppers, beef stock, and lime juice, and blend until smooth. 1 medium onion, 4 cloves garlic, 1 teaspoon EACH: chili powder, cumin, and oregano, 2 cups beef stock, 2 tablespoons lime juice
- Heat the remaining tablespoon of oil in a Dutch oven or braising pot. Season the oxtail with salt and pepper, then sear them until golden on both sides. 1 teaspoon EACH: salt and pepper
- Remove the oxtails and drain the fat from the pot. Put the oxtails back into the pot and pour the sauce over the top.
- Cover the pot and put it into your oven to braise for 3-4 hours. The sauce will reduce significantly, becoming thick.
- When the oxtail is tender, remove the bones an shred it using 2 forks.
- Spoon the fat out of the braising pot, then return the pulled oxtail. Mix it around in the sauce.
- Turn your oven to broil. Spread the oxtail out on a baking sheet and broil for 5 minutes, or until some parts become dark and crispy.
- To assemble the tacos, pile the pulled oxtail on warm tortillas with some cabbage, a little crema, and a little cilantro. Corn or flour tortillas, Crema or sour cream, Thinly sliced cabbage, Cilantro
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Oxtail Tacos Recipe
Ingredients
The Oxtail
- 4 lb bone-in oxtail
- 3 dried peppers , see notes
- 2 tablespoons avocado oil , divided
- 1 medium onion , diced
- 4 cloves garlic , smashed
- 1 teaspoon EACH: chili powder, cumin, and oregano
- 2 cups beef stock
- 2 tablespoons lime juice
- 1 teaspoon EACH: salt and pepper
The Tacos
- Corn or flour tortillas , warmed
- Crema or sour cream
- Thinly sliced cabbage
- Cilantro
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add the oxtails to a large pot and cover them with water. Bring the pot to a boil then boil for 10 minutes. Drain and rinse the oxtails. 4 lb bone-in oxtail
- Add the dried peppers to a bowl and cover them with hot water. Drain after 10 minutes and then remove the stems and seeds. 3 dried peppers
- Heat 1 tablespoon of the oil in a medium-sized frying pan over medium heat. Add the onion and cook for 5 minutes. Add the garlic, chili powder, cumin, and oregano and cook for 1 minute more. Transfer to a blender, add the peppers, beef stock, and lime juice, and blend until smooth. 1 medium onion, 4 cloves garlic, 1 teaspoon EACH: chili powder, cumin, and oregano, 2 cups beef stock, 2 tablespoons lime juice
- Heat the remaining tablespoon of oil in a Dutch oven or braising pot. Season the oxtail with salt and pepper, then sear them until golden on both sides. 1 teaspoon EACH: salt and pepper
- Remove the oxtails and drain the fat from the pot. Put the oxtails back into the pot and pour the sauce over the top.
- Cover the pot and put it into your oven to braise for 3-4 hours. The sauce will reduce significantly, becoming thick.
- When the oxtail is tender, remove the bones an shred it using 2 forks.
- Spoon the fat out of the braising pot, then return the pulled oxtail. Mix it around in the sauce.
- Turn your oven to broil. Spread the oxtail out on a baking sheet and broil for 5 minutes, or until some parts become dark and crispy.
- To assemble the tacos, pile the pulled oxtail on warm tortillas with some cabbage, a little crema, and a little cilantro. Corn or flour tortillas, Crema or sour cream, Thinly sliced cabbage, Cilantro
