Ingredients Jump to Instructions ↓

  1. Mexican Pot Roast Tacos

  2. Serves 6 2 pounds beef shoulder

  3. Olive oil

  4. 2 clove garlic, smashed

  5. 28 ounce can crushed tomatoes

  6. 1 teaspoon ancho chile powder

  7. 1 teaspoon cayenne pepper

  8. 1 teaspoon ground cumin

  9. 1 large onion

  10. 3 bay leaves

  11. Vegetable oil, for deep frying

  12. 6 fresh medium corn tortillas

  13. Kosher salt

  14. 3 cups finely shredded white cabbage

  15. 1/4 bunch fresh cilantro leaves

  16. 28 ounce can whole tomatoes, drained, juice reserved

  17. 1 small red onion, roughly chopped

  18. 1 serrano chile

  19. 1 lime, juiced

  20. 1/2 teaspoon ground cumin

  21. 1/2 cup chopped cilantro leaves

  22. Kosher salt and freshly cracked black pepper

  23. Olive oil, for drizzling

  24. Season all sides of the beef with a fair amount of salt and pepper.

  25. In a large Dutch oven, or other heavy pot that has a tight cover,

  26. heat 2 tablespoons of olive oil over moderately high heat. Add the

  27. garlic and the beef to the pot, browning the meat on all sides,

  28. taking the time to get a nice crust on the outside. Add the crushed

  29. tomatoes, spices, season with salt and pepper, to taste, and add

  30. enough water to cover the meat. Bring to a boil then reduce heat

  31. and simmer with a lid for 3 hours until the meat is fork tender.

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

  33. Heat a large pot of oil over medium heat. When oil reaches 350

  34. degrees F, fry the corn tortillas 1 at a time. Place the tortilla

  35. in the oil and wait about 30 seconds. Then use the handle of a

  36. wooden spoon to press down into the center of the tortilla and fold

  37. it in the middle. Hold down for a few seconds waiting for the

  38. tortilla to form into taco shell and then drain on paper towels.

  39. Season with salt.

  40. To make salsa, pulse all the ingredients, except the tomato juice,

  41. in a food processor. Add the reserved tomato juice if the salsa is

  42. too thick. Drizzle salsa with olive oil, cover with plastic wrap

  43. and set aside.

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

  45. Serve alongside Guacamole and salsa. Garnish with fresh cilantro

  46. leaves.

  47. Guacamole

  48. Yield: about 4 cups

  49. 6 ripe avocados

  50. 3 limes, juiced

  51. 1 medium yellow onion, chopped

  52. 1 garlic clove, smashed then minced

  53. 2 serrano chiles, cut into rounds

  54. 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped

  55. Extra-virgin olive oil

  56. Kosher salt and freshly ground black pepper

  57. Halve and pit the avocados. With a tablespoon, scoop out the flesh

  58. into a mixing bowl. Mash the avocados using either a fork or potato

  59. masher, leaving them still a bit chunky. Add the remaining ingredients,

  60. and fold everything together. Drizzle with a little olive oil,

  61. adjust seasoning with salt and pepper and give it 1 final mix with

  62. a fork.

  63. Lay a piece of plastic wrap tight on the surface of the guacamole

  64. so it doesn't brown and refrigerate for at least 1 hour before

  65. serving.


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