This recipe by Chef Carlos Gaytán pays homage to his roots in Guerrero, and your customers will love the complex flavors created by the arbol salsa and the oxtail and potato mixture. "The special touch in this recipe is the oxtail, adding a depth of flavor and a personal connection to the land and traditions of Guerrero," Gaytan says.
Recipe by Chef Carlos Gaytán, courtesy of Knorr Professional
CHILE DE ARBOL SALSA
3 ea. garlic cloves
5 ea. chile de arbol peppers
10 ea. tomatillos
1 Tbsp. olive oil
2 1/8 tsp. Knorr® Professional Caldo de Pollo
3⁄4 Tbsp. oxtail reduction
OXTAIL
2-3⁄4 lbs. bone-in oxtail
Kosher salt
Pepper
1/3 c. vegetable oil
1 qt. yellow onion
1-1/8 c. celery
1/3 ea. garlic cloves
1-1/3 c. carrots
1 sprig fresh thyme
1/8 Tbsp. fresh rosemary
1-1⁄2 c. red wine
1 c. tomato paste
3 c. water
OXTAIL AND MASHED POTATO MIX
3⁄4 lb. Idaho potatoes
1⁄4 of a bunch cilantro
1⁄4 lb. onion
1 lb. oxtail meat
Kosher salt
TACO
Corn tortillas
1/8 cup oxtail & mashed potato
1/3 cup chile de arbol sauce
CHILE DE ARBOL SALSA
1. In an oven preheated to 425°F, roast the garlic cloves, chile de arbol peppers (hydrated and seedless) and tomatillos with olive oil for 2 minutes.
2. In a blender, blend the roasted garlic cloves, chile de arbol peppers (hydrated and seedless), tomatillos, Knorr® Professional Caldo de Pollo and oxtail reduction. Set aside.
OXTAIL AND MASHED POTATO MIX
1. Dice onions, celery, carrots and garlic. Chop cilantro.
2. Season the oxtail meat with salt and pepper.
3. In a skillet with oil over medium heat, sear the oxtail on all sides. Set aside.
4. In a pot, saute the onion, celery, garlic cloves, carrots, thyme, rosemary, red wine, tomato paste, water and seared oxtail meat. Reduce and cook over medium heat for 3.5 hours until it becomes a thick paste. Integrate the potatoes after 3.5 hours so they cook and marinate with the other ingredients.
5. After 4 hours, remove the potatoes from the pot. Debone the oxtail meat and set it aside to mix with the potatoes. Reserve the oxtail reduction to use in the chile de arbol salsa later.
6. Mash the cooked potatoes, and in a bowl, mix the mashed potatoes, cilantro, onion, oxtail meat and salt. Set aside.
TO ASSEMBLE
On each tortilla, add 1/8 cup oxtail and mashed potato mix, and close the taco.
On a charcoal grill, grill the tacos for a few seconds on each side.
Place four tacos on a plate and accompany them with 1/8 cup chile de arbol salsa.