Oxtail and Guajillo Chile Stew Caldo de Res
Ingredients
- 1 1⁄2 lb. beef oxtails, cut into 2″ lengths
- 6 cloves garlic, peeled
- 1 small white onion, quartered
- Kosher salt and freshly ground black pepper, to taste
- 4 dried guajillo chiles, stemmed
- 1 plum tomato, cored and quartered
- 2 tbsp. canola oil
- 1 lb. small Yukon gold potatoes
- 1 tsp. dried oregano
- Cooked white rice, for serving
- Lime wedges, for serving
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