Truly a family favorite ever since I first made these Mexican Pot Roast Tacos for a 50th birthday celebration I hosted several years ago. The recipe is surprisingly easy to make, (as are many Tyler Florence recipes) but delivers an addictive flavor that keeps you coming back for more.
For the Pot Roast
- Extra virgin olive oil
- 3 lbs shoulder of beef
- kosher salt and freshly ground black pepper
- 1 large onion, cut into wedges
- 2 cloves garlic, smashed
- 1, 28-ounce can whole San Marzano tomatoes
- 3 dried red chiles
- 1 tbsp ground cumin
- 1 tbsp ancho chile powder
- 1/2 bunch fresh cilantro (about 8 sprigs)
- water
- 2 tbsp red wine vinegar
For serving
- 8 medium corn tortillas
- 3 cups finely shredded romaine lettuce
- 1/2 bunch fresh cilantro
- 1/2 lb Cotija cheese, crumbled
- 2 limes, cut into wedges for garnish
Drizzle beef with oil, then season with plenty of salt and black pepper. Set a large, heavy-based pot over medium-high heat. Sear on all sides until you have a nice brown crust, adding additional oil to the pan as necessary to prevent sticking. Add onion and garlic to the pot and stir until they caramelize a little and have contact with the bottom of the pot.
Add tomatoes with juice, chiles, cumin, chile powder and 1/2 bunch of cilantro. Add 2 inches of water to the pot. Crush tomatoes with the back of a wooden spoon.
Cover and simmer about 2 hours, until the meat is fork tender and comes apart with little resistance.
Once cooked, use a wooden spoon to break apart the meat. Season with salt and black pepper to taste; add the vinegar.
If you like, warm the tortillas over an open flame on a gas stove, about 10 seconds per side. Serve the meat in tortillas with romaine, cilantro, cheese, and lime wedges.
Serves: 6-8
Source: Dinner at My Place, Tyler Florence,Meredith Books, Copyright 2008.
