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For the Oxtails:
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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.
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Place in slow cooker, make salsa verde.
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For the Salsa Verde:
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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.
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Drain, all but 1 cup of water, transfer to a blender, add cilantro and blend, until smooth. Season to taste with salt.
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To complete Oxtails:
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Pour salsa verde over oxtails, cover, cook on low for up to 8 hours.
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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.
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Notes
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Salsa Verde can be made a day in advance.