Mexican Pot Roast For Tacos By Tyler Florence Best Recipes

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MEXICAN POT ROAST FOR TACOS BY TYLER FLORENCE

2014-09-11



Mexican Pot Roast for Tacos by Tyler Florence image

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.

Provided by Juenessa

Categories     Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 276, Fat 10.4, SaturatedFat 3.6, Cholesterol 84.8, Sodium 388.3, Carbohydrate 12.8, Fiber 3, Sugar 6.1, Protein 32.8

MEXICAN POT ROAST

2022-09-28



Mexican Pot Roast image

Make and share this Mexican Pot Roast recipe from Food.com.

Provided by Sweet PQ

Categories     Roast Beef

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients:

  • 2 tablespoons vegetable oil
  • 5 lbs blade roast (or rump, or other "pot roast")
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 green pepper, diced
  • 2 jalapeno peppers, seeded and diced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin seed
  • 2 teaspoons oregano
  • 2 cups beef broth
  • 1 cup beer
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons tomato paste
  • 1/2 cup cilantro, chopped
  • 1 lime, juice of

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.

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