626 Braised Oxtail taquitos with salsa Roja & creme fraiche
03/03/10 - 10:48 AM
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Prep time: 1our. Advanced preparation required.

Ingredients for Salsa Roja:

4 large ancho chilies, stemmed and seeded
2 large guajillo chilies, stemmed and seeded
1/2 small dried red chili steed and seeded
1 quart low sodium chicken stock
1/2 cup canned diced tomatoes
2 teaspoons minced garlic
1/2 cup fine diced yellow onion
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons canola oil
1 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons cider vinegar

To prepare Salsa Roja: In a medium saucepan, combine all of the ingredients except the dicer vinegar. Bring to a boil over medium heat. Reduce heat and simmer for 20 minutes. Remove saucepan from heat, cover, and let stand for 10 minutes.

Strain off liquid, reserving solids. Puree solids in a blender, adding some of the cooking liquid as necessary. (Be careful when pureeing hot ingredients in a blender.) Place remaining liquid into saucepan. Return to a simmer over medium-low heat. Reduce to 1 1/2 cups, about 15 minutes. Stir reduced liquid and cider vinegar into pureed solids. (Salsa Roja may be prepared one day ahead. Keep refrigerated until ready to serve. Rewarm before serving.)

Ingredients for Creme Fraiche

2 cups heavy cream
1/2 cup buttermilk

To prepare Creme Fraiche: Stir buttermilk into heavy cream. Place mixture in storage container with tight fitting lid. Snap lid into place. Leave overnight on countertop at room temperature. Crème Frâiché should have the consistency of thick yogurt. If not thick enough, let the Creme Fraiche sit another day. Refrigerate finished Creme Fraiche until ready to use. (May be made up to 1 week ahead of time.)

Ingredients for Oxtail Taquitos:

12 six-inch blue corn tortillas, available at Dos Reales, call ahead for availability, (970) 245-2442.
1 1/2cups braised oxtail meat (shredded cooked chicken, beef, or pork may be substituted)
6 tablespoons fresh goat cheese (shredded Manchego may be substituted)
2 quarts canola oil for frying

To prepare Oxtail Taquitos: Lay blue corn tortillas out on counter, smooth side down. Arrange 2 tablespoons of braised oxtail down the center of each tortilla. Spread 1 tablespoon goat cheese on top of oxtail meat on each tortilla. Roll each tortilla into a tight cylinder, securing each with a wooden toothpick. Cover finished toquitos with plastic wrap and refrigerate until ready to fry. (Taquitos may be made up to 5 hours ahead of time.)

To serve: Preheat fryer oil to 350F. When oil is hot, add 4 or 5 Taquitos. Fry Taquitos until crispy, turning the Taquitos once or twice, about 2 minutes. Place finished Taquitos on double layer of paper towels. Sprinkle with fine sea salt. Fry remaining Taquitos in batches in a similar manner.

Place finished Oxtail Taquitos on serving platter. Drizzle with Creme Fraiche and garnish with chopped cilantro. Serve immediately with Salsa Roja for dipping.

WINE TIME…..ALWAYS A $5.00 GLASS AT AMUSE-MENT TIME AT 626

THIS WEEK IT’S A SPANISH BLEND OF TEMPRANILLO AND CABERNET FROM SPAIN,  ALTAZANO AND A REFRESHING WHITE FROM FRANCE…TARIQUET UGNI BLANC

Recipe courtesy Brenda Wray and Theo Otte, 626 on Rood,

626 Rood Av. Grand Junction, CO; (970) 257-7663; website: http://www.626onrood.com; all rights reserved.

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