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Oxtail Quesadillas

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Oxtail Quesadillas are a rich and satisfying twist on a classic favorite, featuring tender braised oxtail, melted cheese, and crispy golden tortillas. They’re perfect for lunch, dinner, or sharing at casual gatherings.

Ingredients

  • 2 1/2 lbs oxtail
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 6 large flour tortillas
  • 2 cups Monterey Jack cheese, shredded
  • 2 cups cheddar cheese, shredded
  • 3 cups cooked shredded oxtail
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp butter or olive oil, for cooking
  • Sour cream, for serving (optional)
  • Guacamole, for serving (optional)
  • Salsa or pico de gallo, for serving (optional)
  • Sliced jalapeños, for serving (optional)
  • Lime wedges, for serving (optional)

Instructions

  1. Season the oxtail with salt and black pepper. Heat the olive oil in a large pot and brown the oxtail on all sides.
  2. Add the onion and garlic and cook until softened. Stir in the tomato paste, beef broth, Worcestershire sauce, smoked paprika, thyme, and bay leaves.
  3. Cover and braise over low heat for about 3 hours, or until the meat is fall-off-the-bone tender.
  4. Remove the oxtail from the pot, shred the meat, and discard the bones and excess fat.
  5. Heat a large skillet or griddle over medium heat and lightly grease with butter or olive oil.
  6. Place a tortilla in the skillet and sprinkle one half with Monterey Jack and cheddar cheese.
  7. Add the shredded oxtail, sliced red onion, fresh cilantro, and more cheese.
  8. Fold the tortilla in half and cook until golden brown on both sides and the cheese has melted.
  9. Slice into wedges and serve with sour cream, guacamole, salsa, jalapeños, and lime wedges if desired.

Notes

  • Add sautéed bell peppers, mushrooms, or caramelized onions for extra flavor.
  • Use pepper Jack cheese or chipotle peppers in adobo sauce for more heat.
  • Sprinkle with smoked paprika before serving for a smoky finish.
  • Flour tortillas are easiest to fold, but corn tortillas may also be used.
  • Store leftover quesadillas in the refrigerator for up to 3 days and reheat in a skillet or air fryer.
  • Freeze shredded braised oxtail separately for up to 3 months.
  • Braise the oxtail a day ahead for even deeper flavor.

Nutrition

Find it online: https://thefamilycooking.com/oxtail-quesadillas/