Looking for a serious alternative to the traditional Easter fare?  Look no further than this rich and meaty Mexican that will dish will light up any dinner table and is a great for sharing.

Ingredients 

1kg Oxtail -this normally comes cut into 4cm pieces
The Rub:
1 Dried chilli – ancho or jalapeno
1 Fresh Red Chilli
Zest of half an orange
2 tsp crushed cumin
2 tsp crushed coriander seeds
2 tsb smoked paprika
1 tsp cinnamon
1 tsp ginger
1 tablespoon of brown sugar (muscovado is good)
The Marinade
Olive oil
1 red onion – chopped
2 carrots – diced
2 sticks celery – chopped
2 cloves garlic – minced
100g dark (70% or more) chocolate
500g carton of passata
Salsa:
1 fresh red chilli
half a red onion
2 tomatoes
1 clove garlic
Handful fresh coriander
Juice and zest of a lime
To Serve alongside:
12 Tacos – soft or crunchy (or both)
Sour cream
Black beans – boiled and dressed with olive oil, lime & mint
Guacamole
Sweetcorn salad – boiled, cut of the cob mixed with chopped roast red pepper,
spring onions and parsley

Method

Day 1:

The Rub
1. Soak the dried chilli in a little boiling water for 20 mins. Then combine with all
the other ingredients in a pestle and mortar or with a quick blitz in a food
processor.
2. Rub this mixture all over the oxtails – place in a bowl and refrigerate.

The Marinade
1. Gently cook the onions, celery & carrot until soft.
2. Add the garlic and cook for a further 5 mins.
3. Add the passata and cook for another 15 mins
4. Add the chopped chocolate and season with salt and pepper.
5. Cook for another 5 mins and then allow to cool.

Day 2:
1. In the morning pour the marinade over the oxtails, mixed well and
refrigerate.
2. In the evening, put the mixture into an oven proof pot, set the oven to very
low (80-90c). Place the pot in the oven and cook overnight.

Day 3:
1. Remove the pot from the oven, and allow to cool, then put in freezer for 1
hour -all the fat will congeal on the surface and solidify, discard this fat.
2. Remove the oxtail from the sauce, heat the sauce and reduce a little – at this
point check the seasoning again.
3. You can then blend the sauce in a food processor or keep it chunky.
4. Pour the sauce back over the oxtails and reheat gently to serve. Once hot you
can serve on the bone or pull the tender meat off.
5. Make the salsa by chopping the ingredients and mixing with olive oil and the
juice of the lime.
6. Serve alongside all the accompaniments