Braised oxtails with roasted poblanos and tomatillos (Caldillo Durangueño) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 219) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn flatbread made from ground corn (Tortillas de maíz)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef neck bones for oxtail.

  • innerharbors on March 02, 2025

    Call me a light weight but this was super-duper spicy for my palate! Recipe called for 8 poblanos and I had only used 6. I added a couple of potatoes and served it over short grain brown rice and it transformed into a perfect stew.

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