Chipotle Orange Beef Stew

The oxtails give an unctuous smooth richness to this stew; a nice counterpoint to the edge of jalapeño and chipotle peppers.  An orange infusion lifts this stew to beyond the ordinary.
1/4 lb bacon, diced
2 lb chuck stew beef
3 oxtails

1 red pepper, diced
1 yellow pepper, diced
1 jalapeño pepper, diced
1 onion, diced

2 6-inch links fresh chorizo sausage, sliced
2 Tbsp Crushed Dried Chipotle spice
3 cloves garlic, sliced
6 fresh sage leaves, sliced

2 naval oranges
2 cups beef broth

In a large Dutch oven or pot, brown the bacon with a dash of canola oil. Remove to a large bowl when browned. Then brown the beef in two batches in a bit of canola oil over high heat. Salt and pepper generously. Allow at least 2 sides of each cube to brown up nicely, and then set aside in the bowl with the bacon. Add the oxtails to the pot and brown the first side. Flip and continue to brown the other side.

Toss in the peppers and onions while the other side browns, to keep the rest of the pot from burning, while the oxtails brown.

When the oxtails are browned, remove to bowl with beef, and continue cooking the peppers and onion, for about 10 minutes, until they are softened and begin to caramelize a bit. Remove the veggies to the bowl with the meat.

Add the chorizo to the pot with a spot more oil and brown the slices. After the first side is browned, add the chipotle, garlic and sage and continue browning the other side.

Zest the oranges and reserve in the refrigerator, covered. Then juice the oranges.

Return the meat and veggies to the Dutch oven and stir well.

Add the orange juice and the broth. Check the liquid level; it should be just above the meat. Bring to a boil, stir, reduce heat to a simmer. Cover and cook for about 1-1/2 hours, stirring every once in a while.

When the beef is fork tender, remove the oxtails and allow to cool off a bit. Work the meat off the bones and return to the stew. Stir to mix well.

Serve topped with the orange jest, along with tortillas, avocados and limes.

Serves 6.

Cook's note:  I used dried chipotle seasoning rather than chipotle peppers in adobo sauce.  I don't use enough chipotle peppers to open a whole can, and I find that the chipotle seasoning works very well indeed.  I'm sure you could use the canned peppers - I'd guess 1-2 according to your taste.