Mexican Pot Roast Tacos

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!

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Mexican Pot Roast Tacos

Ingredients

  • 2-3 lbs beef shoulder
  • salt
  • 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

Directions

  1. Season all sides of the beef with a fair amount of salt and pepper.
  2. In a large heavy pot that has a tight cover, heat 2 Tbsp of olive oil over moderately high heat.
  3. 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.
  4. Add the onion and allow to lightly brown, about 3 to 4 minutes.
  5. 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.
  6. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender.
  7. 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.

To serve: use whichever tortillas you prefer (we like flour), and top with your favourite fixings. One of my favourite finds is queso fresco, but if you can’t find it any cheese would work (jalapeno jack and feta are good substitutes in my opinion). Don’t forget cilantro or a squeeze of fresh lime!


Bon appetit!

link:
Tyler Florence Mexican Pot Roast Tacos

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