InstaPot Ancho Oxtail Tacos

It’s February, which means Valentine’s Day is right around the corner. Pink tortillas sounded fun and Andrew got a kick out of them. I’d never cooked or eaten oxtails before, but wow am I a fan now! The meat was so tender and rich. Perfect for tacos!


2 whole Oxtails

1 Tablespoon Ancho Chile Powder

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

½ teaspoon Cajun Seasoning

1 teaspoon Chili Powder

½ teaspoon Cumin

Salt and Pepper to taste

1 quart Beef Broth

1 small Onion; chopped

1 large Tomato; cored & chopped

1 Bell Pepper; cored & chopped

5 Garlic Cloves; smashed

1 cup Orange Juice


1 cup Pico De Gallo 

1 cup Sweet Corn

½ cup Cotija Cheese

½ cup Cilantro or Parsley

½ cup Pickled Onions

9 soft Corn Tortillas

  1. Place the oxtails on a cutting board and trim the excess fat. Place in a large bowl and toss with the spices and seasonings.
  2. Place the oxtails and any extra seasoning into the bowl of your InstaPot and pour the beef broth over top. Add the onions, tomato, garlic, bell pepper and orange juice. Secure the lid and seal the pressure vent. Pressure cook, at pressure, for 45 minutes.
  3. Release the pressure and wait until the lid is safe to remove. Remove the meat from the bones. Save the bones for beef broth! NOTE: For a more tender option, secure the lid and bring the oxtail meat back up to pressure, cooking for an additional 30-40minutes.
  4. Place the meat in the center of a tortilla. Add your preferred taco toppings, salsas and sauces.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: