Diana Barrios Trevino Tex-Mex Oxtail Soup
4 lbs oxtails, cut into 2-inch pieces
2 white onions, sliced
1 1/2 teaspoons Kosher salt , plus more to taste
2 tablespoon dried oregano
1 tablespoon vegetable oil
4 serano chiles, sliced
6 tomatoes, skin removed and deseeded and chopped into 1/2 inch pieces
1. Put the oxtails in a large pot add salt and dried Oregano and 1 onion. Add water and cover. Bring to a simmer, reduce heat to low, and cook for 2 hours.
2. Remove the oxtails from the broth and set aside; spoon 3 tablespoons of the broth into a small cup. Reserve the remaining broth to serve as soup (see below).
3. Heat the oil in a large skillet over medium heat. Add the remaining sliced onion, serano chiles and cook until the onion is softened, 3 to 4 minutes. Add the Tomato and cook another 5-6 minutes. Add the oxtails and the 3 tablespoons reserved broth, and season with salt. Reduce the heat to low, cook until heated through, about 8 minutes.
4. To serve, assemble oxtail pieces on a plate, spoon tomato sauce over. Ladle broth into bowls and serve alongside.