Oxtail Quesadillas
Tender, slow-braised oxtail shredded and combined with sautéed peppers and onions, then folded into a buttery, crispy tortilla with melted cheese.
Ingredients
Oxtail
- 2 –3 lbs oxtail
- 1 tbsp Maggi all-purpose seasoning
- ½ tbsp smoked paprika
- 1 tbsp garlic powder
- ½ tbsp chili powder
- 1 tsp Italian herb seasoning
- 1 tsp black pepper
- ~20 pimento seeds crushed
- 1 tbsp low-sodium soy sauce
- ½ tbsp Pickapeppa sauce
- 1 tsp browning
- 1 tsp scotch bonnet pepper sauce
Ground Seasoning
- ¼ onion chopped
- 2 stalks scallion chopped
- Fresh thyme a few sprigs
- 2 cloves garlic minced
Quesadilla
- 1 –2 bell peppers sliced
- 1 onion sliced
- Olive oil
- Tortillas
- Shredded cheese Monterey Jack, Mozzarella, or blend
- Unsalted Butter
Instructions
Prepare The Oxtail
- Trim excess fat from oxtail.
- Wash with lime, vinegar, and water. Rinse and pat dry.
- Season the Oxtail
- Add all dry seasonings and liquid seasonings to oxtail.
- Mix thoroughly until fully coated.
- Brown the Oxtail
- Heat oil in a deep pot over high heat.
- Brown oxtail on all sides.
- Build the Braise
- Add hot water to leftover marinade in bowl, mix, and pour into pot.
- Add onion, scallion, thyme, and garlic.
- Slow Cook
- Reduce heat, cover, and simmer for 2½–3 hours.
- Add hot water as needed and adjust seasoning midway.
- Cook until oxtail is tender.
- Shred the Oxtail
- Remove bones and shred meat.
Make The Filling
- Sauté peppers and onions in olive oil for 3–5 minutes.
- Add shredded oxtail and mix.
Assemble Quesadillas
- Place tortilla in pan over low-medium heat.
- Brush with butter.
- Add oxtail mixture to one side.
- Top with cheese and fold.
- Cook
- Cook until golden and cheese melts.
- Flip, butter other side, and cook until crispy.
Notes
- Cooking time may vary depending on tenderness
- Add water gradually to maintain sauce
- For extra flavor, reduce leftover braising liquid into a sauce