sheilaskitchen

Ideas, recipes, menus for the busy family.

Mexican Pot Roast Tacos September 10, 2010

Filed under: Main Dish (Beef) — TeamModine @ 4:30 pm
Tags: , ,

Ingredients

  • 2 pounds beef shoulder
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 1 large onion, sliced
  • 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
  • 1 tablespoon ancho chile powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 3 bay leaves

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 until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.

I’m trying this recipe for the 1st time tonight. I’m going to use flour tortillas for soft tacos and fry up some corn tortillas for crisp tacos. I have kids that only like one or the other. Use what you prefer. Or you could use it to top nachos.

Tyler Florence, Food Network

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