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Mexican Pot Roast Tacos

Sunday, 13 April 2014 04:04  by Emily S.

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.


  • 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


  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.


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