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    You are in: Home / Recipes / Mexican Pot Roast for Tacos by Tyler Florence Recipe
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    Mexican Pot Roast for Tacos by Tyler Florence

    Mexican Pot Roast for Tacos by Tyler Florence. Photo by seal angel

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Juenessa's Note:

    This meat is tender, delicious and spicy! I'm sure this meat could also be cooked in a crock-pot if you didn't want to "babysit" it on the stove.

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    Units: US | Metric


    1. 1
      Season all sides of the beef with a fair amount of salt and pepper.
    2. 2
      In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.
    3. 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. 4
      Add the onion and allow to lightly brown, about 3 to 4 minutes.
    5. 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. 6
      Bring to a boil then reduce heat and simmer with a lid for 3 hours, or until the meat is fork tender.
    7. 7
      Let meat cool some in the liquid.
    8. 8
      Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.
    9. 9
      Garnish with lettuce, cheese and chopped tomatoes--if desired.

    Ratings & Reviews:

    • on September 12, 2014


      I made tortas out of this shredded beef. I had almost 3 lbs of chuck. I made a mistake and got Anchiote molida instead of Ancho powder. Ooops! I was kinda worried about it all day cuz I cooked it in the crockpot. Didn't want to waste awhole roast but it was good. Topped with lettuce, sour cream, avacado, salsa, and queso fresco. Will use the leftovers for tacos tomorrow night. I would half the amount of water next time.

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    • on October 15, 2009


      Amazing... we loved it!! I followed your recipe completely, just added a jalapeno. I seared the meat and sauteed the veggies and cooked it all in the crockpot for 7 hours. The last hour I pulled out the meat, shredded it and put it back in and left the lid off. The sauce thickened up beautifully, it was delicious! We ate it on corn tortillas alone because it needed nothing to go with it. Looking forward to left overs for lunch tomorrow! Thanks Juenessa :)

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    • on September 24, 2009


      OMGoodness. What a delicious pot roast!! A nice change from the regular style standard pot roast. I used the crockpot also. Used regular chili powder and omitted the cayenne. I put the rest of the tomato sauce on the stove and reduced it a bit and added all the tomatoes and onions back to the shredded meat. Would be great as a filling for enchiladas, burritos, etc. We had it in warm corm tortillas with lettuce, cheese, cilantro and guac. This is so good!! Thanks for posting it !!

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    Read All Reviews (4)


    Nutritional Facts for Mexican Pot Roast for Tacos by Tyler Florence

    Serving Size: 1 (312 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 275.9
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 3.6 g
    Cholesterol 84.7 mg
    Sodium 388.3 mg
    Total Carbohydrate 12.7 g
    Dietary Fiber 2.9 g
    Sugars 6.1 g
    Protein 32.8 g

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