1 tbsp. salad oil
2 lbs. beef oxtails
2 lg. onions, chopped
4 cloves garlic, pressed or minced
5 qts. regular-strength beef broth
1 1/2 c. dry sherry
2 tsp. ground cumin
1 tsp. cayenne
1/2 tsp. ground allspice
4 c. dry black beans
Salt and pepper to taste
Tortilla strips
3/4 c. thinly sliced green onion
1 lg. ripe tomato, cored and diced
6 oz. Jack cheese, shredded (optional)

Pour oil into an 8 to 10 quart pan on high heat. Add oxtails and cook, turning often, until well browned, 8 to 10 minutes. Remove meat from pan. Add chopped onion and garlic; stir often until limp, about 6 minutes. Return meat to pan and add broth, sherry, cumin, cayenne and allspice. Cover and simmer for 1 hour.

Sort beans; remove and discard debris. Rinse beans and drain. Add to broth. Bring to boil, then cover and simmer until meat is very tender when pierced and beans are soft to bite, 1 1/2 to 2 hours. Lift out oxtails; let cool.

Whirl about half of the beans and soup in a blender or food processor, a portion at a time, until pureed. Return puree to pan. Pull of meat and tear into bite-size shreds; return meat to soup; discard bones and fat. (If made ahead cool, cover and chill up to 3 days.) Simmer, covered until meat is hot. Add salt and pepper to taste. Ladle into bowls. Add tortilla strips, green onion, cheese and tomato. Serves 10 to 11.

Tortilla strips: Cut 3 (6 inch) corn tortillas into 1/4 inch strips. Pour about 1/2 inch salad oil into an 8 to 10 inch frying pan over medium-high heat. When oil is 350 degrees on a thermometer, add about 1/4 of the strips; stir often until crisp 1 to 2 minutes. Remove with a slotted spoon; drain on paper towels. Repeat to cook remainder. Sprinkle with salt to taste. If made ahead, store airtight up to 1 day.