- Mexican Pot Roast Tacos
Serves 6 2 pounds beef shoulder
Olive oil
2 clove garlic, smashed
28 ounce can crushed tomatoes
1 teaspoon ancho chile powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 large onion
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
28 ounce can whole tomatoes, drained, juice reserved
1 small red onion, roughly chopped
1 serrano chile
1 lime, juiced
1/2 teaspoon ground cumin
1/2 cup chopped cilantro leaves
Kosher salt and freshly cracked black pepper
Olive oil, for drizzling
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 crushed
tomatoes, 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.
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.
Lay some shredded cabbage as a base. Top with some shredded beef.
Serve alongside Guacamole and salsa. Garnish with fresh cilantro
leaves.
Guacamole
Yield: about 4 cups
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
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.
