Mexican Pot Roast For Tacos By Tyler Florence

1. 1

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

2. 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. 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. 4

   Add the onion and allow to lightly brown, about 3 to 4 minutes.

5. 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. 6

   Bring to a boil then reduce heat and simmer with a lid for 3 hours, or until the meat is fork tender.

7. 7

   Let meat cool some in the liquid.

8. 8

   Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.

9. 9

   Garnish with lettuce, cheese and chopped tomatoes--if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.