Mexican Pot Roast Tacos

Tacos are easy and versatile, making them a go-to for many family dinners. From taco salads to taco soups, it is not hard to find some form of this Tex-Mex recipe that can excite anyone’s taste buds. Here is a delicious, stress-free take on the staple dinner that provides a whole new excitement to Taco Tuesday.

Ingredients:

• 2 pounds beef shoulder
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 tbs ancho chile powder
• 1 large onion, sliced
• 1 (28-ounce) can crushed tomatoes
• 1 tbs cayenne pepper
• 1 tbs ground cumin
• 3 bay leaves
• Kosher salt
• Vegetable oil (for deep frying)
• 6 fresh medium corn tortillas
• 3 cups finely shredded white cabbage
• 1/4 bunch fresh cilantro leaves

Simple salsa:

• 1 (28-ounce) can whole tomatoes, drained, reserving the juice
• 1 small red onion, roughly chopped
• 1 Serrano chile
• 1 garlic clove, roughly chopped
• 2 limes, juiced
• 1/2 cup chopped cilantro leaves
• Kosher salt
• Freshly cracked black pepper
• Extra-virgin olive oil, for drizzling

Directions:

1. Season all sides of the beef liberally with salt and pepper.
2. In a Dutch oven, or other heavy pot with a tight cover, heat 2 tablespoons of olive oil over medium high heat.
3. Add the beef and the garlic to the pot, browning the meat on all sides, making sure to get a nice outside crust.
4. Add the onion and lightly brown it, about 3 to 4 minutes.
5. Add the crushed tomatoes, plus 1 tomato can of water, and spices, then season with salt and pepper to taste.
6. Add enough water to cover the meat.
7. Bring to a boil then reduce heat, cover and simmer for 3 hours until the meat is tender.
8. Let meat cool in the liquid.
9. Shred meat and set aside.
10. Over medium heat, heat a large pot of oil. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time.
11. Place the tortilla in the oil for 30 seconds.
12. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle.
13. Hold down for a few seconds waiting for the tortilla to form into taco shell, drain on paper towels.
14. Season to taste with salt.

For the simple salsa:

1. Pulse all the ingredients, except the tomato juice, in a food processor.
2. If the salsa is too thick add the reserved tomato juice.
3. Drizzle salsa with olive oil, cover and set aside so the flavors will combine.