Mexican Pot Roast For Tacos By Tyler Florence

Name: Mexican Pot Roast For Tacos By Tyler Florence
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef shoulder; kosher salt & freshly ground black pepper; extra virgin olive oil; 2 garlic cloves, smashed; 1 large onion, sliced; 1 (28 ounce) can crushed tomatoes (recommended ( San Marzano); 1 tablespoon dried ancho chile powder; 1 tablespoon cayenne pepper; 1 tablespoon ground cumin; 3 bay leaves

Servings: persons

1
Season all sides of the beef with a fair amount of salt and pepper.
2
In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.
3
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.
4
Add the onion and allow to lightly brown, about 3 to 4 minutes.
5
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.
6
Bring to a boil then reduce heat and simmer with a lid for 3 hours, or until the meat is fork tender.
7
Let meat cool some in the liquid.
8
Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.
9
Garnish with lettuce, cheese and chopped tomatoes--if desired.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs beef shoulder, kosher salt & freshly ground black pepper, extra virgin olive oil, 2 garlic cloves, smashed, and more.

Yes, Mexican Pot Roast For Tacos By Tyler Florence falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!