This recipe is adapted from Tyler Florence’s “Mexican Pot Roast Tacos” from Dinner at My Place
2-3 Lbs of beef roast
1 Tsp Kosher salt
1 Tbsp fresh ground black pepper
1 Large onion, cut into wedges
3 Cloves of garlic, smashed
1 28-Oz can of whole, peeled tomatoes
1 Dried jalapeno
1 Tbsp ground cumin
1 Tbsp smoked paprika
1 Tsp ancho chile powder
1/2 Bunch fresh cilantro
2 Tbsp red wine vinegar
8 Corn tortillas
1/2 Bunch fresh cilantro
1/3 Lb of Cotija cheese, crumbled
2 Limes cut into wedges
Salt and pepper beef roast on all sides. Set pot on range and heat to medium-high with a drizzle of olive oil in the bottom. Brown roast on all sides until there is a nice brown crust – roughly 2 min a side. Add garlic and onion to the bottom of the pan while browning the roast so they begin to caramelize slightly. Once browning is complete add tomatoes and juice to the pot. Also add cumin, ancho chile, smoked paprika, dried jalapeno and cilantro. Also add about 2 cups of water and lower heat to low and simmer for 2 hours – until beef is fork tender. Once cooked, use a fork or spoon to break apart the roast and allow some time for beef to soak up the juices.
To prepare the tortillas, ideally, use a cast-iron piastra on the stove top and warm the corn tortillas on each side. If you don’t have a piastra, a cast-iron skillet will work. If not a regular skillet will work just fine!
Once you are ready to plate the tortillas, scoop the beef into the tacos and sprinke with Cotija cheese and fresh cilantro.
Browning the Roast
Adding Tomatoes and Cilantro