Mexican Pot Roast For Tacos By Tyler Florence Recipes

POT ROAST TACOS

Steps:

• Preheat the oven to 325 degrees F.
• Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.
• Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.
• Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.
• To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
• Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry.

MEXICAN POT ROAST FOR TACOS BY TYLER FLORENCE

Steps:

• 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.

MEXICAN POT ROAST

Steps:

• Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
• Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
• Cook on Low until meat is fall-apart tender, 8 to 10 hours.

MEXICAN POT ROAST

Steps:

• Preheat oven to 325*. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides and remove.
• Add the onion to the pot and cook until light golden in colour.
• Add the garlic, green pepper, jalapeno, chili powder and cumin seed. Stir constantly and cook for one minute.
• Add the oregano, beef broth, beer, worcestershire sauce and tomato paste. Stir until combined.
• Return the beef back to the pan. Cover and bake @ 325* for three hours, turning the beef three times.
• When the beef is very tender, remove to a plate and tent with foil.
• Reduce the liquid on top of the stove by 1/3. Season with more chili powder, (to your taste) if desired.
• Stir in cilantro and lime juice.
• Carve the beef, placing on a shallow platter. Pour sauce over and serve.