In 2 cups water (about 500 ml), boil the garlic, onion, and chiles. Once it comes to a boil, turn off the heat and let it sit for 20 minutes.

In a pressure cooker, add the oxtail, remaining water, salt, bay leaf, carrots, corn, peas, and black pepper. Bring to a boil over high heat.

Blend the chiles with their soaking water until smooth. If you prefer, strain the mixture at the end. If not, just make sure it’s well blended.

When the pressure cooker comes to a boil, add the blended chile mixture and the epazote. Close the cooker and reduce the heat to medium. Lock the valve, and once it starts to whistle loudly, cook for 35 minutes. If using an electric pressure cooker, set it for the same time.

After cooking, carefully release the pressure before opening the cooker. Skim off any fat from the broth and adjust the salt to taste.

Serve hot. The meat should come off the bone easily. If you enjoy gnawing on the bone, you’ll love this stew. If you prefer the meat to fall off completely before opening the cooker, increase the cooking time to 50 minutes.