Oxtail Tostadas

foodnetwork.com

Donna

subheading: Oxtail Braise:

2 tablespoons olive oil

6 large or 10 small pieces oxtail

Kosher salt and freshly cracked black pepper

2 onions, large dice

3 carrots, large dice

1 head celery, large dice

15 dried guajillo chiles

6 cloves garlic

2 sprigs fresh tarragon

6 to 8 sprigs fresh thyme

5 sprigs fresh Italian parsley

1 tablespoon black peppercorns

5 avocado leaves

1 quart chicken bone broth

One 12-ounce bottle Mexican cola

1 cup veal demi-glace

3 tablespoons roughly chopped fresh cilantro

subheading: Quick Pickled Red Onion and Fresno:

½ large red onion, thinly sliced

1 Fresno chile, thinly sliced

1 teaspoon kosher salt

1 cup apple cider vinegar

subheading: Avocado Crema:

2 avocados, very ripe, pitted

Juice of 1 lime

1 cup sour cream

1 cup milk

1 tablespoon kosher salt

½ tablespoon chopped fresh cilantro

subheading: For Serving:

Canola oil, for frying

16 fresh corn tortillas

Kosher salt

¼ green cabbage, thinly sliced

¼ red cabbage, thinly sliced

3 to 4 radishes, thinly sliced

One 8-ounce piece Cotija cheese, for grating

Lime wedges, for serving

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