My new girl friend made ox tails the other night. They were delicious.
She used a slow cook crock pot and cooked with jalapenos, garlic and
some other things. We chilled the pot and removed the fat and made a
killer gravy to go with and served on some fresh corn tortillas.

Since this is a staple item in most Mexican meat shops I was hoping
someone could clue me in on the traditional preparation.

Thanks in advance