Nachos with oxtail chilli

Method

1. Heat the oven to 150°C/fan130°C/gas 2. Heat a layer of the olive oil in a frying pan over a medium heat. Dust the oxtail with the seasoned flour, then add to the pan and brown in batches, adding more oil if needed. Transfer the browned meat to a flameproof casserole.
2. Heat a little more of the olive oil in the frying pan, then gently fry the onions for 10 minutes or until softened. Add the green chillies (if using), chipotle/red chillies and ground spices and fry for 1 minute. Add to the casserole with the tomato purée, chopped tomatoes, stock, star anise and coriander stems/roots. Season, bring to a simmer, then cover and transfer to the oven to cook for 3½ hours. Remove the lid, then return to the oven for 1 hour.
3. Scoop the oxtail from the sauce and set aside. Bubble the sauce in the casserole over a medium heat for about 20 minutes or until rich, thick and sticky. Shred the oxtail meat from the bone, then return to the reduced sauce and set aside (see tip).
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4. When ready to serve, heat the grill to medium high. Spread a large platter with tortilla chips and scatter with grated cheese. Spoon over the hot oxtail chilli and scatter with more cheese. Cook under the grill for 5-6 minutes until the cheese has melted. Scatter with the chopped coriander leaves and jalapeños, dollop with soured cream and serve.