Oxtail and Guajillo Chile Stew (Caldo de Res) | Saveur

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