Mexican Pot Roast for Tacos by Tyler Florence
- Reviews 4
Ready In: 3 hrs 15 mins
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
- Season all sides of the beef with a fair amount of salt and pepper.
- In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons 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, or until the meat is fork tender.
- Let meat cool some in the liquid.
- Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.
- Garnish with lettuce, cheese and chopped tomatoes--if desired.
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