Mexican Pot Roast Tacos

Name: Mexican Pot Roast Tacos
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp ancho chile powder; 6 ripe avocados; 3 bay leaves; 907 grams beef shoulder; 6 servings Freshly ground black pepper; 794 grams crushed tomatoes, (recommended: San Marzano); 794 grams whole tomatoes, drained, reserving the juice (recommended: San Marzano); 1 Tbsp cayenne pepper; 118 milliliters chopped cilantro leaves; 6 mediums fresh medium corn tortillas; 1 handful fresh cilantro with stems, about 1/2 cup, finely chopped; 0 bunches fresh cilantro leaves; 2 cloves garlic, smashed; 1 garlic clove, smashed then minced; 1 garlic clove, roughly chopped; 1 Tbsp ground cumin; 2 limes, juiced; 3 limes, juiced; 6 servings Kosher salt; 6 servings Extra-virgin olive oil; 6 servings Extra-virgin olive oil, for drizzling; 1 large onion, sliced; 6 servings Freshly cracked black pepper; 1 small red onion, roughly chopped; 1 Serrano chile; 2 serrano chiles, cut into rounds; 6 servings Vegetable oil, for deep frying; 710 milliliters finely shredded white cabbage; 1 medium yellow onion, chopped

You can never have too many main course recipes, so give Mexican Pot Roast Tacos a try. One serving contains 1168 calories, 55g of protein, and 85g of fat. This recipe serves 6. A mixture of garlic clove, garlic clove, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 45 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Beef

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Garlic

Crust

Beef

Meat

Equipment you will use

Pot

Add the onion and allow to lightly brown, about 3 to 4 minutes.

Ingredients you will need

Onion

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.

Ingredients you will need

Crushed Tomatoes

Salt And Pepper

Spices

Tomato

Water

Meat

Let meat cool in the liquid. Shred meat and set aside.

Ingredients you will need

Meat

Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time.

Ingredients you will need

Corn Tortilla

Cooking Oil

Equipment you will use

Pot

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.

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Tortilla

Salt

Cooking Oil

Equipment you will use

Paper Towels

Wooden Spoon

To make salsa, pulse all the ingredients, except the tomato juice, in a food processor.

Ingredients you will need

Tomato Juice

Salsa

Equipment you will use

Food Processor

Add the reserved tomato juice if the salsa is too thick.

Ingredients you will need

Tomato Juice

Salsa

Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.

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Olive Oil

Salsa

Wrap

Equipment you will use

Plastic Wrap

Lay some shredded cabbage as a base. Top with some shredded beef.

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Cabbage

Base

Beef

Serve alongside Guacamole and salsa.

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Guacamole

Salsa

Garnish with fresh cilantro leaves.

Ingredients you will need

Fresh Cilantro

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.

Ingredients you will need

Avocado

Potato

Equipment you will use

Potato Masher

Mixing Bowl

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Seasoning

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.

Ingredients you will need

Guacamole

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

beef shoulder 6servings

Freshly ground black pepper 794grams

crushed tomatoes, (recommended: San Marzano)794grams

whole tomatoes, drained, reserving the juice (recommended: San Marzano)1Tbsp

cayenne pepper 118milliliters

chopped cilantro leaves 6mediums

fresh medium corn tortillas 1handful

fresh cilantro with stems, about 1/2 cup, finely chopped 0bunches

fresh cilantro leaves 2cloves

garlic, smashed 1

garlic clove, smashed then minced 1

garlic clove, roughly chopped 1Tbsp

ground cumin 2

limes, juiced 3

limes, juiced 6servings

Kosher salt 6servings

Extra-virgin olive oil 6servings

Extra-virgin olive oil, for drizzling 1large

onion, sliced 6servings

Freshly cracked black pepper 1small

red onion, roughly chopped 1

Serrano chile 2

serrano chiles, cut into rounds 6servings

Vegetable oil, for deep frying 710milliliters

finely shredded white cabbage 1medium

yellow onion, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 58 dollars.