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Oxtail Plantain Tacos | Oxtail Plantain Tacos I had 4 pounds of oxtail and I used about Green Seasoning 4 Tablespoons of Oxtail Seasoning 3 Tablespoons of Garlic Powder 3... | By Daron The Chef | Plantain tacos. I'm really really too nice. Bro. This was so fire but I did not like that cheese pull because I put too much cheese in the bottom so you didn't really get the cheese pull. And I been vibing out in the kitchen. This what I listen to right here. Like I just been vibing out in the kitchen. I wish I could hear the background to see the songs I'm listening to but I can't do that. So first is some oxtail. We going to hit it with some green seasoning. Now you want to slide in with some oxtail seasoning bro. One thing I'm never going to do is slip on oxtail. I think I messed up oxtail one time out of the million times that I've made it one time. I do not play when it come oxtail. This is my first time ever like letting it marinate overnight. I do recommend you letting it marinate overnight. I really just did it just to prep for like the day before so it was easy for me to just get up and just start cooking them. So if you want like a easy day the next day do this before. Trust me. Like it saved me so much time even though I'm doing this voice over right now at five oh 5 PM. Current day right now. So I'm a little late because my content's supposed to be out already but we here. Now I'm going to hit it with some olive oil and some browning that you want to go ahead and just mix this up and make sure you mix it well. And if you over seasoned it is okay. Like trust me oxtail is tough and you want to cook it for about two to three hours depending on how much you making. So don't be shy with the seasonings. Like trust me. I'm I'm like I'm telling you. So now once they marinate overnight you want to go ahead and get a skillet or a pot. Whatever you want to use. Get it nice and hot. Then we going to sear a oxtail on both sides. Look when I flip them over and look how it looks. Like it just looks perfect. Boom. It got like a little brown color in there that is good. So now what you want to do is after you serve them all take them out. So I'm cook mine in the oven. So all of that flavor on the bottom I'm going to just add like two cups of water. The water should it should be enough to cover the oxtail. I just kind of like added so I'll say start up with like two cups of water and you really just getting that flavor off the bottom because I'm going to cook mine in the oven. In a Dutch oven. So now once you get all that flavor up put your oxtail in like a Dutch oven and with like a a oven safe pot. Whatever you got. Now you want to go ahead and add that water today. I'm telling you the flavor's there. Everything. This time I didn't use a scotch bonnet to cook them because I didn't want to. I just used pimento seeds bay leaves and thyme. This is a hour in. Like this this is a hour in. Like come on. This is like two and a half hours in and it was kind of like almost ready. So what I do is I just make sure I hit it with some ketchup. Then I'm going to stir it up and pop it in the oven for about 15 to 20 more minutes and it's done. Now you want to go ahead and boil some plantains right? Mash it up. Uh plantains is really really annoying. Like because it's so like sticky and tough. So make sure that you save some of that water that you boiled the plantain's in. We're going to hit it with some garlic butter and now you about to see me add some of that water and I think see? Is it? Come on Duront. Yeah. See I know my videos. I know my videos now. I'm going to go ahead and add in some flour. Then you want to hit it with some cornstarch. We are looking for a dough consistency. This is how it should look right here. It should look like some dough. Now I messed up again. Two days in a row I messed up. I had like a taco molder to like mold the Tacos Chef but that did not work out. So I fried it into disc and then I go I went ahead and I put it in a taco mold. It did not work out. So I just fried the disc and I shaped it with a taco molder right there. The oxtail was falling off that bone. Now I went ahead and I just put it the oven so I put cheese, oxtail, then I hit it with a little bit more cheese and oxtail. I just layered it and I popped it in the oven for a little bit on like two hundred. Make sure your taco holder is oven safe. And you know I gotta bev. Stop playing me for real. Look I'm still vibing. It's it's like it's a vibe in the kitchen with me for real.

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