Mexican Pot Roast Tacos

We love guacamole and are always looking for new things to serve it with. I happened across Tyler Florence's Mexican Pot Roast Tacos about a year ago and we have made them many times since. The original recipe comes complete with directions for shells, guacamole and salsa. Because we already have tried and true recipes for these things, we use only the meat portion of this recipe.

Mexican Pot Roast Tacos

Ingredients

2 pounds beef shoulder
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves

Directions

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.

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

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.

Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid.

Shred meat and set aside.

Season all sides of beef with salt and pepper.

Smash and mice two cloves of garlic.

Heat two tablespoons of olive oil over moderately high heat.

Add garlic and meat to the pot.

Brown meat on all sides, allowing a nice crust to form.

Add the onions and allow to brown, 3 to 4 minutes.

Add the crushed tomatoes, and one tomato can of water.

Spices to be added.

Add the spices to the pot.

Mix together and add enough water to cover the meat.

Bring to a boil, reduce heat and simmer for 3 hours.

Let meat cool in the liquid.

Shred and set aside.

At this point I add the meat back into it's cooking liquid and serve from there.

Lately each time I make Tyler Florence's Mexican Pot Roast Tacos I double the recipe and freeze half for a later date. I have used this meat in enchiladas, over nachos, and in this case as a taco filling. The meat produced from this recipe literally shreds with a fork and is so tender that you will not believe that it comes from a reasonably priced cut of beef. The only downfall of this recipe is that it cooks for 3 hours, however with simple planning this does not present a problem.

-Heather