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 Meats®!
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.