Here is an awesome recipe from Chef Louis Robinson
Blood orange and habanero braised oxtail tacos
In a pressure cooker, cook 2 lbs oxtail with 2 cups blood orange juice, 2 habanero peppers with slits cut in them, one bunch cilantro stems and salt to taste.
While the oxtail is cooking, place several tomatillos on a grill or in your oven on broil until blackened in spots.
Then combine plain greek yogurt, blood orange juice, salt and ground pink peppercorns to taste to make a finishing sauce.
Toast corn tortillas in a dry skillet until slightly crispy, being carful not to let them blacken. Remove the oxtail from the pressure cooker and shred the meat off of the bones. Place the meat on the tortillas with one or two blackened tomatillos, drizzle with the yogurt sauce, then garnish with fresh cut scallions and a segment of blood orange or grapefruit.
Let the taco fest commence!!
Thanks for the submission Chef Louis Robinson