We are celebrating Hispanic Heritage Month with Rumba®Meats oxtails cooked low and slow in the slow cooker with salsa verde are perfect for your next taco night.
This Slow Cooker Oxtail Taco recipe is sponsored by Rumba®Meats. Thank you for supporting the brands I collaborate with to bring you exciting new recipes.
From caldo de rez to tacos oxtails I grew up enjoying oxtails. My mami always had oxtails in her deep freezer for days when comfort dishes were craved. Winter sopitas, con fideo or slowly braised with chile oxtails are comfort at its best.
Today I want to share how easy it is to make oxtail in your slow cooker. Slowly cooked with salsa verde the oxtails become fork tender, wrapped in a warm tortilla – taco night is easily enjoyed with the help of Rumba® Meats.
For this recipe, we’re adding Rumba®Meats oxtails to our slow cooker. Oxtails are one of the most flavorful cuts of beef which are ideal for slow cooking and create a delicious, rich stock.
I began my browning the oxtails before adding them to the slow cooker. I also made a fresh salsa verde, blender style which would be the sauce for our dish. A quick simmer of tomatillos, onion, and garlic then placed in the blender along with cilantro.
Once the browned the oxtails are added to the slow cooker, pour your salsa verde over the oxtails cover and cook on low for up to eight hours. The oxtails will be fall off the bone tender and the salsa verde creates a delicious sauce. Shred the meat with a fork and serve in warm tortillas garnished with a few radish slices and additional salsa if you like.
Rumba®Meats is committed to bringing you the freshest specialty cuts to celebrate diversity and cultural traditions. Their hope is to ignite creativity in the kitchen, spark the imagination in meal creation and help make dinner time special for you and your family. Learn more about Rumba® Meats here.
Rumba®Meats sells the freshest, highest-quality variety meats for Hispanics who hold traditional cooking close to their hearts. With their colorful packaging that jumps out at the meat case Rumba®Meats has quickly become an integral part of my kitchen.
Last year I hosted a fun Facebook Live where I made this recipe pictured above. You can watch this Facebook Live here.
When you purchase Rumba Meats during Hispanic Heritage Month, you’ll make more than a meal. You’ll make a difference in the lives of Hispanic youth. As a part of a partnership with the United States Hispanic Leadership Institute, your purchase of Rumba Meats helps fund scholarships for high school seniors committed to preserving their herencia.
Your purchase of Rumba®Meats at a store near you during September and October will help empower our Hispanic youth.
- For Oxtails:
- 4 pounds Rumba® Meats oxtails
- 1 tablespoon olive oil
- For Salsa Verde:
- 2 pounds tomatillos husks, and stems removed
- 1 to 2 jalapeños stem and seeds removed (optional)
- 1 white onion skin removed, sliced in half
- 1 bunch cilantro washed and stems removed
For the Oxtails:
In a Dutch, heat olive oil over medium-high heat. Season oxtails with salt and pepper. Working in batches, brown oxtails in the hot pan on all sides, adding additional olive oil if needed.
Place in slow cooker, make salsa verde.
For the Salsa Verde:
In a saucepan combine tomatillos, jalapenos (if using) and onion, cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.
Drain, all but 1 cup of water, transfer to a blender, add cilantro and blend, until smooth. Season to taste with salt.
To complete Oxtails:
Pour salsa verde over oxtails, cover, cook on low for up to 8 hours.
After 8 hours and when internal temperature reaches 160°F, remove oxtail from slow cooker, shred and serve with warm corn tortillas garnished with sliced radishes, pickled red onion.
Salsa Verde can be made a day in advance.