I’ll do my best to not drool over my keyboard while typing this post.
A couple of years ago, for the boyfriend’s family birthday dinner, I decided to go with a Mexican theme. My sister brought delicious salsa and guacamole, and I made these beef tacos. I also made a sort-of deconstructed guacamole salad (lettuce, tomato, onion, avocado and cilantro lime dressing). For dessert I made an amazing chocolate cheesecake, and I’ll share the recipe for when I make it again and remember to take photos.
Anyway, back to the tacos. After months of craving them I finally made them this week and, let me tell you, it would be a serious disservice to the public if I didn’t share the recipe. They’re that good. Super easy too!
Mexican Pot Roast Tacos
- 2-3 lbs beef shoulder
- freshly ground black pepper
- extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 large onion, sliced
- 1 (28-ounce) can crushed san marzano tomatoes
- 1 Tbsp ancho chile powder
- 1 Tbsp cayenne pepper
- 1 Tbsp ground cumin
- 3 bay leaves
- Season all sides of the beef with a fair amount of salt and pepper.
- In a large heavy pot that has a tight cover, heat 2 Tbsp of olive oil over moderately high heat.
- Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside.
- Add the onion and allow to lightly brown, about 3 to 4 minutes.
- Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat.
- Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender.
- Let meat cool in the liquid. shred meat, add enough of the cooking liquid to coat the shredded meat to your preference, and set aside.