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Slow Cooker Oxtail Tacos

Author Vianney Rodriguez


  • For Oxtails:
  • 4 pounds Rumba® Meats oxtails
  • Salt
  • pepper
  • 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
  • Instructions


  1. For the Oxtails:
  2. 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.
  3. Place in slow cooker, make salsa verde.
  4. For the Salsa Verde:
  5. 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.
  6. Drain, all but 1 cup of water, transfer to a blender, add cilantro and blend, until smooth. Season to taste with salt.
  7. To complete Oxtails:
  8. Pour salsa verde over oxtails, cover, cook on low for up to 8 hours.
  9. 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.
  10. Notes
  11. Salsa Verde can be made a day in advance.