Skip to Chipotle Oxtail Tacos recipe

I’ve made no secret of my love for both oxtail and my Instant Pot. Two of some of my favorite recipes that you also seem to like a lot are for my Jamaican Oxtail and my Beef Barbacoa recipes, both made with the Instant Pot. This recipe for Chipotle Oxtail Tacos is inspired by both of those previous recipes.

These tacos have a lot of flavor thanks to the blend of chipotle peppers and other spices like minced garlic, smoked paprika, and dried herbs.

Let the seasoning set then heat up some oil in the Instant Pot to brown the meat. Optionally, you can marinate the oxtail for a few hours or overnight and the flavor will really set in well.

The browning is for texture and flavor. We still need to pressure cook the oxtail to get the fall-off-the-bone perfection we’re looking for.  The oxtail are pressured cooked for 45 minutes with some beef broth and the spices.

After pressure cooking, the oxtail should look something like this.

Use two forks to shred the tender oxtail as you prefer. I like having some chunkier bits. Set aside the bones.

You could serve the shredded chipotle oxtail as is. If you like crispier tacos like I do, give the shredded oxtail a quick sauté. You can use either the Instant Pot on Sauté Mode or a regular skillet.

Even though it means an extra step, I like the texture I get from doing it.

Heat up flour or corn tortillas to serve.

Top with minced onions and cilantro. Serve with Mexican rice or any preferred sides. This would also be really good in a burrito or burrito bowl. Enjoy!