Mexican Pot Roast for Tacos by Tyler Florence

Submitted by Juenessa

"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."

 

• Ready In: 3hrs 15mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 lbs beef shoulder
• kosher salt & freshly ground black pepper
• extra virgin olive oil
• 2 garlic cloves, smashed
• 1 large onion, sliced
• 1 (28 ounce) can crushed tomatoes (recommended ( San Marzano)
• 1 tablespoon dried ancho chile powder
• 1 tablespoon cayenne pepper
• 1 tablespoon 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 Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons 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, or until the meat is fork tender.
7. Let meat cool some in the liquid.
8. Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.
9. Garnish with lettuce, cheese and chopped tomatoes--if desired.

Reviews

[seal angel]

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.

 

[HeidiSue]

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 :)

 

[Japanese Delight]

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 !!

 

[MarraMamba]

Used the crock pot and it was terrific. Ended up as tacos, and i loved it. thanks so much for posting