Oxtail and Guajillo Chile Stew (Caldo de Res)

Oxtail and Guajillo Chile Stew (Caldo de Res)
Oxtail and Guajillo Chile Stew (Caldo de Res)
Infused with smoky guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice.Todd Coleman

Infused with smoky guajillo chiles, this nourishing, slow-cooked stew can be made made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Served with rice, this dish is a favorite meal across Mexico.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

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

Ingredients

  • 1 12 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

Instructions

  1. 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.
  2. 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.
  3. 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.