Mexican Pot Roast For Tacos By Tyler Florence Best Recipes

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MEXICAN POT ROAST FOR TACOS BY TYLER FLORENCE

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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

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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.

TYLER FLORENCES ULTIMATE BEEF TACOS

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Tyler Florences Ultimate Beef Tacos image

Make and share this Tyler Florences Ultimate Beef Tacos recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Roast Beef

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 32

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
  • 1 tablespoon dried ancho chile powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • vegetable oil, for deep frying
  • 6 fresh medium corn tortillas
  • kosher salt
  • 3 cups finely shredded white cabbage
  • 1/4 bunch fresh cilantro leaves
  • 1 (28 ounce) can whole tomatoes, drained, reserving the juice (recommended ( San Marzano)
  • 1 small red onion, roughly chopped
  • 1 serrano chili
  • 1 garlic clove, roughly chopped
  • 2 limes, juice of
  • 1/2 cup chopped fresh cilantro leaves
  • kosher salt
  • freshly cracked black pepper
  • extra virgin olive oil, for drizzling
  • 6 ripe avocados
  • 3 limes, juice of
  • 1 medium yellow onion, chopped
  • 1 garlic clove, smashed then minced
  • 2 serrano chilies, cut into rounds
  • 1/2 cup fresh cilantro, with stems finely chopped
  • extra virgin olive oil
  • kosher salt & freshly ground black pepper

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 until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
  • Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
  • For the simple salsa:
  • To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
  • To assemble the tacos: Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
  • leaves.
  • Guacamole: Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
  • Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

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