Oxtail and Guajillo Chile Stew Caldo de Res

Ingredients

• 1 1⁄2 lb. beef oxtails, cut into 2″ lengths
• 6 cloves garlic, peeled
• 1 small white onion, quartered
• Kosher salt and freshly ground black pepper, to taste
• 4 dried guajillo chiles, stemmed
• 1 plum tomato, cored and quartered
• 2 tbsp. canola oil
• 1 lb. small Yukon gold potatoes
• 1 tsp. dried oregano
• Cooked white rice, for serving
• Lime wedges, for serving

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