Bourbon and guajillo braised oxtail enchiladas with homemade corn tortillas

Season both sides of the oxtails generously with salt and black pepper.

Brown the oxtails in a very hot pan, ideally a rondeau, until deep golden brown.

Roughly chop carrots, celery and onions; crush garlic cloves; de-seed the guajillo peppers.

Remove the oxtails; add the vegetables with fresh thyme, rosemary and a bay leaf and roast until charred at the edges.

Add the guajillo peppers and deglaze with bourbon, turning the flame off while pouring to avoid a flare-up; cook off the alcohol about 15 seconds.

Return the oxtails, cover with chicken stock or water, put on a lid and cook on low to medium heat at least four hours.

Mix the Maseca with the salted water in a stand mixer for a few minutes until the masa is slightly tacky and moulds without crumbling or sticking, adjusting with more flour or water.

Cover the masa with a damp towel; cut a sandwich bag into two plastic squares; roll 10 to 15 gram balls, about the size of a large gumball.

Press out the tortillas and stack them between parchment so they do not dry out.

Cook the tortillas on a cast iron surface over high heat until they bubble on one side, flip, then hold in a bowl lined with a paper towel.

When the meat falls off the bone, lift the oxtails out of the braising liquid and shred, removing small bones and cartilage.

Remove the bay leaves and the thyme and rosemary stems, and blend the braising liquid and vegetables on high into the enchilada sauce.

Return the sauce to the pan and dip each tortilla to soften it.

Fill each tortilla with warm shredded oxtail and roll.

Warm the enchiladas in a hot oven a few minutes, top with more sauce, a handful of queso fresco and a pinch of Espelette pepper.