Ingredients

Method

• 3 T canola oil
• 1 onion, halved and sliced, plus extra for serving
• 4 bay leaves
• 1 t smoked chilli flakes
• sea salt and freshly ground black pepper, to taste
• 4 cloves garlic, grated
• 1 T ground cumin
• 2 t dried oregano
• 3 T tomato paste
• 6 Woolworths chipotle peppers in adobo sauce
• 2 T brown sugar
• 1 litre water
• 1 kg leftover oxtail, shredded
• 6 white tortilla wraps
• 350 g mozzarella, grated
• 1 green jalapeño, thinly sliced
• 2 limes, cut into wedges

Method

Ingredients

1. Heat the oil in a saucepan over a medium heat. Add the onion, bay leaves, chilli flakes, salt and pepper. Cook until the onions are soft and slightly caramelised, then add the garlic and cook for a further minute.

2. Add the cumin and oregano and cook for a minute, then add the tomato paste, chipotle peppers, some of adobo sauce and the sugar and stir. Add the water.

3. Bring to a simmer, then allow to reduce for 15 minutes. Remove 2 cups and place in a smaller saucepan. Add the shredded oxtail to the remaining sauce and heat through for 15 minutes.

4. Heat a nonstick pan over a medium heat. Dip a tortilla in the reserved sauce, then place it in the pan. Add some of the oxtail mixture and mozzarella. Fold the tortilla over to form a semi-circle, then cook until the cheese has melted. Repeat with the remaining wraps.

5. If the tacos have cooled too much, place them in the oven at 200°C to reheat.

6. Reheat the remaining reserved sauce, remove from the heat and add the remaining onion and jalapeño. Serve the tacos with the sauce and a squeeze of lime.

This was made with leftover from Clem's triple-cooked oxtail. Find the recipe here. 

Find more Christmas recipes here. 

Photographs: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa