Oxtail and Guajillo Chile Stew (Caldo de Res)
This slow cooked oxtail and potato soup—a favorite across Mexico—sits in a broth of smoky, piquant guajillo chiles and tomato.
Yield: serves 8
- 1 1⁄2 lb. beef oxtails, cut into 2″ lengths
- 6 cloves garlic, peeled
- 1 small white onion, quartered
- Kosher salt and freshly ground black pepper, to taste
- 4 dried guajillo chiles, stemmed
- 1 plum tomato, cored and quartered
- 2 tbsp. canola oil
- 1 lb. small Yukon gold potatoes
- 1 tsp. dried oregano
- Cooked white rice, for serving
- Lime wedges, for serving
- Bring oxtails, 2 cloves garlic, 1 quarter of onion, and 6 cups water to a boil in a 6-qt. Dutch oven over medium-high heat, and season with salt and pepper; reduce heat to medium-low, and cook, covered, until beef is tender, about 2 hours. Using tongs, transfer oxtails to a bowl and set aside. Pour cooking liquid through a fine strainer into a bowl and discard solids; set cooking liquid aside.
- Meanwhile, place chiles in a bowl and cover with 2 cups boiling water; let sit until soft, about 30 minutes. Transfer chiles and soaking liquid along with remaining garlic and onion and tomato to a blender; purée until smooth, at least 2 minutes. Pour through a fine strainer into a bowl, and set chile purée aside.
- Heat oil in a 6-qt. saucepan over medium-high heat. Add chile purée, and cook, stirring constantly, until slightly reduced, about 8 minutes. Stir in cooking liquid, and then return oxtails to pan along with potatoes and oregano, and bring to a boil. Reduce heat to medium-low, and cook, stirring occasionally, until potatoes are tender, about 20 minutes. Season with salt and pepper, and serve with rice and lime wedges.