Pot Roast Tacos
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Ancho Chile (powder)1 tbsp
Cayenne Pepper1 tbsp
Ground Cumin4 cups
Guacamole1 cup
Radishes (thinly sliced)1 cup
Cotija Cheese (crumbled)1 clove
Garlic (roughly chopped)Directions:
1
Preheat the oven to 325 degrees F
2
Sprinkle the chuck roast on all sides with a fair amount of salt
3
In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat
4
Add the roast and brown it on all sides, taking the time to get a nice crust on the outside
5
Remove the roast and set aside
6
Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes
7
Stir in the ancho powder, cumin and cayenne
8
Add the crushed tomatoes and the bay leaves, and stir
9
Return the roast to the pot and add the cilantro
10
Bring to a boil, then reduce the heat to a simmer
11
Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours
12
Carefully transfer the meat to a cutting board and shred with a knife
13
Pour the liquid into a blender and puree
14
Return the shredded meat to the pot, add the pureed liquid, and stir to combine
15
Add salt and pepper to taste
16
To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa
17
Garnish with cilantro leaves, sliced radishes and cotija cheese
18
Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor
19
The mixture should be chunky
20
Add some reserved tomato juice if the salsa is too thick
21
Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry