Cola De Res Al Mole (Oxtail Stew)

Cuisine: Mexican
Prep Time: 40 minutes
Cook Time: 2 hours
Servings: 4

Hearty, well spiced and literally fall-off-the-bone tender, this recipe for cola de res al mole is pure Mexican comfort food.

If you've never had oxtail, you've been missing out on a super-flavorful and tender cut of meat! Consider this recipe for cola de res al mole, or oxtail stew, a tasty introduction to this ingredient. Oxtail (which is really the tail of the cow, not an actual ox), is one of those cuts of meat that is best enjoyed when slow-cooked. It's a popular ingredient in Caribbean cuisine (particularly in Jamaica and Cuba) that's also found on Italian and Korean menus. And if you have a hard time finding it, just do what we did: order it on Amazon from Rumba Meat!

In Mexico, oxtail is typically used to make soups and stews, like this cola de res al mole. Mole, incidentally, is the name used for a variety of sauces in Mexico. The most famous of these is mole poblano, which is made with chocolate, but you can also find mole made with pumpkin seeds, nuts, and other ingredients. The stars of this mole are the guajillo and ancho chiles, which give this dish its rich color and bold flavors.

Ingredients

  • 4 pounds Rumba Meats® oxtails (about 8 pieces)
  • 5 cups water
  • ½ white onion
  • 2 teaspoons salt
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 3/4 cup oxtail broth divided
  • For the mole:
  • ½ white onion
  • 3 cloves garlic
  • ½ teaspoon black pepper
  • 1 clove
  • 2 Roma tomatoes diced
  • 2 ancho chiles stems and seeds removed
  • 2 guajillo chiles stems and seeds removed
  • 2 flour tortillas

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Directions

  1. In a large stockpot, add the oxtails with water, onion, bay leaves and salt.
  2. Bring to boil and then reduce the heat to low. Cover the pot and cook for about 2 hours or until the meat is soft and begins to detach from the bone.
  3. Remove the oxtails and reserve the broth.
  4. In a blender, add the chiles ancho, chiles guajillo, tomatoes onion, garlic, pepper, clove, tortillas and ¼ cup of the oxtail broth. Blend until all ingredients are well combined.
  5. Heat the olive oil in a saucepan over medium heat. Pour the mole and fry for a few minutes. Slowly add the necessary amount of broth until you have a slightly thick mole.
  6. Add the oxtail and cook 10 more minutes.
  7. Serve.
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