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Pozole Tacos

cook:

3 h 30 min

6 servings

US

original

metric

Picture for Pozole Tacos

6 servings

US

original

metric

Ingredients

Spice Paste

chile pasilla

2 chile pasilla

chile guajillo

3 chile guajillo

espelette (optional)

1 espelette (optional)

medium yellow onion (about 1/2 cup)

1 medium yellow onion (about 1/2 cup)

Spiceology Cumin

2 tsp Spiceology Cumin

Spiceology Mexican Oregano

2 tbsp Spiceology Mexican Oregano

cloves

2 whole cloves

Spiceology Sesame Seed

1 tbsp Spiceology Sesame Seed

bay leaf

1 bay leaf

garlic

5 cloves garlic

Spiceology Black Pepper

1 tbsp Spiceology Black Pepper

beef stock

2 cup beef stock

Spiceology Flaky Salt

¼ cup Spiceology Flakey Salt

boiling water

boiling water

tomato paste

2 tbsp tomato paste

Meat Braise

3 lb oxtail (or whatever meat)

rice oil for searing

rice oil for searing

spice paste

spice paste

rinsed hominy

16 can rinsed hominy

beef stock or water to cover

beef stock or water to cover

salt to taste

salt to taste

lime juice to taste

lime juice to taste

bay leaf

bay leaf

Garnish

cabbage

cabbage

radishes

onion

onion

cilantro

cilantro

avocado

avocado

tortilla chips

tortilla chips

Spice Paste

Step 1

Start by de-seeding our peppers. This is actually to remove any bitterness, not just spice.
chile pasilla

2 chile pasilla

chile guajillo

3 chile guajillo

espelette (optional)

1 espelette (optional)

Step 2

Toast peppers in a pan until soft, then remove from heat and add in boiling water. Cover with plastic wrap and let sit.
chile pasilla

2 chile pasilla

chile guajillo

3 chile guajillo

espelette (optional)

1 espelette (optional)

boiling water

boiling water

plastic wrap

plastic wrap

Step 3

Remove the peppers and add everything to a blender with onion, garlic, tomato paste and spices below. You never want to add the water from the peppers because it's bitter.
chile pasilla

2 chile pasilla

chile guajillo

3 chile guajillo

espelette (optional)

1 espelette (optional)

medium yellow onion (about 1/2 cup)

1 medium yellow onion (about 1/2 cup)

Spiceology Cumin

2 tsp Spiceology Cumin

cloves

2 whole cloves

Spiceology Sesame Seed

1 tbsp Spiceology Sesame Seed

bay leaf

1 bay leaf

garlic

5 cloves garlic

beef stock

2 cup beef stock

Spiceology Flaky Salt

¼ cup Spiceology Flakey Salt

tomato paste

2 tbsp tomato paste

Spiceology Black Pepper

1 tbsp Spiceology Black Pepper

Step 4

This will create a paste. If you need to, you can add a bit of water to thin it out and easily blend.

Meat Braise

Step 1

Season oxtail with salt and rice oil, then sear on high in a pan.
oxtail (or whatever meat)

3 lb oxtail (or whatever meat)

rice oil for searing

rice oil for searing

salt to taste

salt to taste

Step 2

Once the meat has been flipped once, add in your spice paste, coat fully but don't feel like you need to use the whole batch. The goal here is to cook the meat as well as the spice paste.

spice paste

Step 3

Add in beef stock. Give the pan a scrape to deglaze the pan and get all that good flavor.
beef stock or water to cover

beef stock or water to cover

Step 4

Add in hominy (strained and rinsed.)
rinsed hominy

16 can rinsed hominy

Step 5

Add in a bay leaf, then cover the pot and drop down to a simmer for about 3 hours. It should be fork tender.
bay leaf

bay leaf

Step 6

Once the meat is fully cooked, add to a tray and pull apart. If you're doing a large batch, you can add the meat to a stand mixer to easily shred.
baking sheet

baking sheet

Step 7

Add the meat back into the pozole pot. Season with lime, salt, and top with cilantro.
lime juice to taste

lime juice to taste

salt to taste

salt to taste

Garnish

Step 1

Garnish to taste and enjoy!

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