Cola de rez en salsa picoso

Name: Cola de rez en salsa picoso
Cuisine: American
Ingredients: 2-3 whole beef/ox tail cut at the joints; 8 dried New Mexico chile pods; 10-15 dried japanese chiles; 2 roma tomatoes; 1 large white onion; 2 cloves garlic; to taste Salt; Cooking oil; 2 cups water

Tina Martinez @cook_3761155

Newberg Oregon

Cola de rez en salsa picoso

Tina Martinez @cook_3761155

Saved

Ingredients

2-3whole beef/ox tail cut at the joints
8dried New Mexico chile pods
10-15dried japanese chiles
2roma tomatoes
1large white onion
2 clovesgarlic
to tasteSalt
Cooking oil
2 cupswater

Saved

Steps

1

In large fry pan heat oil and add ox tail. Cook until golden brown and edges start to crisp. Add the remaining portion of the onion sliced thinly, not used in salsa.
2

On a comal or flat griddle char all of the chiles, 1/4 of the onion, the garlic and the tomatoes. Put all these ingredients into a blender with salt to taste and the water. Blend until smooth.
3

Add salsa to fry pan with ox tail and let simmer for about 30 or until fork tender.