Adventures in Grilling: Oxtail Tacos
September 17, 2012
It began as an everyday trip to the grocery store and ended in one of the tastiest twists I have ever done on grilled tacos. While browsing the meat section for inspiration I came across a cut that I have always dismissed – oxtail. Made from the tail of a cow, oxtail can be an intimidating protein at first glance but after cooking low and slow it was transformed into something magic.
In an effort to offset the “eewwww” factor with my kids I decided to create a sweet and tangy green apple salsa then bring the whole dish together with some lightly charred flour tortillas. The response was nothing but positive and our oldest already has a request in for more!
Grilled Oxtail Tacos with Green Apple Salsa
2 lbs oxtail cut in to 2 inch pieces
2 tbsp Kosher salt
1 tbsp smoked paprika
1 tbsp granulated garlic
1 tbsp onion powder
½ tbsp ground coriander
½ tbsp chili powder
½ tbsp ground black pepper
Green apple salsa (recipe follows)
4-6 flour tortillas
Prepare grill for indirect cooking by placing coals on one side, leaving the other side empty. Combine salt, paprika, granulated garlic, onion powder, ground coriander, chili powder, and black pepper in a small bowl. Season oxtail pieces on both sides. Place on the cool half of the grill, cover and allow to cook approximately 2 hours until tender and pulling away from the bone. Heat the tortillas over direct flame until slightly charred, about 2 minutes per side. Pull meat off of the bone and roughly chop. Place even portions of the meat on tortillas, top with salsa and serve.
Green Apple Salsa
1 green apple cored and finely chopped
1 lime, halved
1 tbsp chopped cilantro
1/2 jalapeno deseeded and minced
2 green onions
Salt and pepper to taste
Preheat grill to medium. Grill green onions and lime halves (cut side down) approximately 10 minutes until lightly charred. Remove from the grill, finely chop green onion and mix together with lime juice, green apple, jalapeno, and cilantro. Add salt and pepper to taste.
- Clint Cantwell, Grilling.com Editor