Jerk Oxtail Carnitas With Banana Mango Salsa and Chimichurri Crema

Delicious Jerk Oxtail Carnitas with a refreshing Banana Mango Salsa and creamy Chimichurri Crema. This flavorful recipe is perfect for any occasion.

Yield: Serves 3

Prep Time: 1 hour

Cook Time: 3 hours 30 minutes

Total Time: 4 hours 30 minutes

Difficulty: Intermediate

Ingredients

For the Oxtail Carnitas:

• 2 pounds oxtails, cut into sections
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1/2 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 white onion, diced
• 1 knob fresh ginger, grated
• 6 cloves garlic, minced
• 3 tablespoons tomato paste
• 3 tablespoons Lemon Ginger Jerk Sauce
• 1/2 cup red wine
• 1 tablespoon soy sauce
• 1 tablespoon Maggi seasoning
• 2-3 cups chicken or beef stock
• Juice of 1 orange, plus orange halves
• 1 bay leaf
• 1 cinnamon stick

For the Banana Mango Salsa:

• 1 ripe mango, diced
• 2 ripe bananas, diced
• 1 tablespoon Lemon Ginger Jerk Sauce
• 1/4 cup fresh cilantro, minced
• 1/4 red onion, diced
• Kosher salt, to taste

For the Chimichurri Crema:

• 1 ripe avocado
• 1/4 cup chimichurri sauce
• 1/4 cup crema fresca or sour cream
• Kosher salt and freshly ground black pepper, to taste

For Serving:

• Corn tortillas, warmed
• Cotija cheese, crumbled

Directions

For the Oxtail Carnitas:

1. Brown the Oxtails: Pat the oxtails dry with paper towels and season generously with salt and pepper. In a large Dutch oven or skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the oxtails in batches, turning occasionally, until browned on all sides, about 8-10 minutes. Remove oxtails from the pan and set aside.
2. Cook the Vegetables: Add the remaining tablespoon of olive oil to the same pan. Add the diced bell peppers and onion, cooking over medium heat until softened, about 5-7 minutes.
3. Build the Sauce: Stir in grated ginger, minced garlic, and tomato paste. Cook, stirring frequently, until fragrant, about 2-3 minutes. Add 3 tablespoons of Lemon Ginger Jerk Sauce and cook for another minute.
4. Deglaze the Pan: Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
5. Braise the Oxtails: Add soy sauce, Maggi seasoning, and enough stock to submerge the oxtails halfway. Return the browned oxtails to the pot. Squeeze in the orange juice, then add the orange halves, bay leaf, and cinnamon stick. Cover and simmer on low heat for 2.5 to 3 hours, or until the oxtail meat is tender and falling off the bone.
6. Shred the Oxtails: Remove the oxtails from the braising liquid and allow to cool slightly. Shred the meat, discarding the bones. Strain and blend the remaining braising liquid until smooth.
7. Crisp the Oxtail: Heat 1 tablespoon of olive oil in a clean skillet over medium-high heat. Add the shredded oxtail and cook until crispy around the edges, about 5-7 minutes. Pour in some of the blended braising liquid and simmer until the liquid has thickened slightly.

For the Banana Mango Salsa:

1. Mix the Salsa: In a medium bowl, combine diced mango, bananas, Lemon Ginger Jerk Sauce, cilantro, and red onion. Stir until well mixed.
2. Season and Chill: Add kosher salt to taste, mix well, and chill in the refrigerator until ready to serve.

For the Chimichurri Crema:

1. Blend the Crema: In a blender or food processor, combine the avocado, chimichurri sauce, and crema fresca. Blend until smooth and creamy.
2. Season: Add salt and pepper to taste. Set aside until ready to serve.

For Serving:

1. Steam the Tortillas: While the oxtail is simmering, place the tortillas on top of the oxtail in the pan to steam and soften for a few minutes.
2. Assemble the Carnitas: Place crispy shredded oxtail carnitas on warmed tortillas. Top with banana mango salsa, a drizzle of chimichurri crema, and a sprinkle of crumbled cotija cheese.