Smoked Oxtail Tacos

Tired of having the same tacos over and over again. Try something different and delicious with this Smoked Oxtail Tacos recipe. Oxtail is a flavorful, succulent dish enjoyed on many Caribbean islands, including Jamaica, Barbados and Trinidad & Tobago.

The smoked oxtail are an indulgent treat for any taco lover. The meat is smoked to tender perfection and smothered in a smoky, flavorful sauce. Serve with your favorite taco toppings for

Ingredients:

• 2 lbs oxtail
• 2 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• Wood chips (for smoking)
• 2 cups beef broth
• 1 cup diced onions
• 1 cup diced bell peppers
• 1 cup diced tomatoes
• 4 cloves garlic, minced
• 2 bay leaves
• Fresh thyme sprigs

For the Taco Assembly:

• 8 small flour or corn tortillas
• Lime wedges
• Sliced avocado
• Fresh cilantro

Instructions:

Step 1: Prepare the Oxtail

1. In a bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create your dry rub.
2. Rub the oxtail pieces generously with the dry rub mixture, ensuring an even coating.

Step 2: Set Up the Smoker

1. Preheat your smoker to around 225°F (107°C) and prepare it for indirect smoking. Place wood chips of your choice in the smoker box or on the coals for that essential smoky flavor.

Step 3: Smoke the Oxtail

1. Once the smoker is ready, place the seasoned oxtail pieces on the grates and close the smoker.
2. Smoke the oxtail for approximately 4-5 hours or until the meat is tender and has a rich smoky flavor. Ensure the internal temperature of the oxtail reaches around 195°F (90°C).

Step 4: Prepare the Smothered Sauce

1. In a deep skillet or pan, heat the olive oil over medium heat.
2. Add diced onions, bell peppers, and garlic. Sauté until they become tender and aromatic.
3. Pour in the beef broth and add diced tomatoes, bay leaves, and fresh thyme sprigs. Stir to combine.
4. Gently add the smoked oxtail to the pan and let it simmer in the smothered sauce for an additional 20-30 minutes. This allows the flavors to meld, and the oxtail to soak in the rich sauce.

Step 5: Shred and Assemble

1. Remove the smothered oxtail from the skillet and allow it to cool slightly.
2. Using a fork, shred the oxtail meat, discarding any bones or cartilage.
3. Warm the tortillas in a dry skillet or on a grill.
4. Fill each tortilla with a generous portion of the smothered smoked oxtail meat.

Step 6: Garnish and Savor

1. Top with sliced avocado and fresh cilantro.
2. Serve your smothered smoked oxtail tacos while they’re still warm, and enjoy the irresistible combination of tender, smoky meat and rich, savory sauce.