Oxtail Red Curry Tacos
Cooking for Love
In a dry pan over medium heat, toss in the white pepper, cumin and coriander seeds to toast until fragrant, while continuously stirring the pan.
Once toasty, toss the spices into a mixer grinder after cooled and blitz until powdery.
Next, add in the rehydrated chilies, garlic, shallots, lemongrass root, coriander root, galangal, shrimp paste, salt, water and zest of kaffir lime
In a pot, add in oxtail, kaffir lime leaves and lemon grass. Leave simmering over medium heat for 3 hours.
Remove the kaffir leaves and lemon grass to discard.
Remove the oxtail into a bowl to fork meat off the bones.
Place the oxtail meat back into the pot, along with spice paste, fish sauce and sugar. Simmer until sauce has reduced.
Spoon sour cream into a piping bad and set aside.
Mix tomato and coriander together with salt and juice from the lime.
To assemble, start with taco wrap, then add shredded lettuce and tomato salsa and top it off with forked oxtail meat.
Drizzle sour cream and garnish. Serve.