MEXICAN POT ROAST TACOS
Provided by Tyler Florence
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 34
Steps:
- 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.
- Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
- To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
- To assemble the tacos:
- Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
- Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
MEXICAN POT ROAST
Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.
Provided by shasty
Categories World Cuisine Recipes Latin American Mexican
Time 8h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
- Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
- Cook on Low until meat is fall-apart tender, 8 to 10 hours.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 5.4 g, Cholesterol 70.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 3.8 g, Sodium 771.9 mg, Sugar 2.1 g
MEXICAN BEEF STEW
Instead of chuck roast, you can also use eye of round for this recipe. You can also serve it with noodles, rice or flour tortillas if you like. -Pat Dazis, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients. Cut roast in half; transfer to slow cooker., Cover and cook on low for 6-8 hours or until meat and vegetables are tender., Remove meat; cool slightly. Cut meat into bite-sized pieces and return to slow cooker; heat through. Serve with sour cream.
Nutrition Facts : Calories 467 calories, Fat 17g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 694mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 7g fiber), Protein 41g protein.
CIVILIZED BARBACOA (SMOKED CHUCK ROAST)
Barbacoa in some parts of Mexico and South Texas means cooking a cow's head. Yuk! I got this delicious version from www.lomexicano.com. The pulled chuck is served with tortillas.
Provided by Red_Apple_Guy
Categories Meat
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Blend the spices.
- Rinse and dry the chuck roast and rub with the blended spices.
- Prepare the smoker with lighted charcoal
- Add a small amount of hickory or desired smoke wood.
- Heat smoker to 250F-300°F.
- Place the roast on the smoker.
- Once the internal temperature is 160 F (about 4 hours), wrap the roast in heavy duty aluminum foil.
- Cook for a couple of more hours or until the meat internal temperature is about 200°F.
- Pull the roast, drain liquid, rewrap and let it rest for 30 minutes.
- Using forks, pull the meat apart into shreds.
- Serve with tortillas and guacamole, pico gallo, or black bean and corn salsa.
Nutrition Facts : Calories 154.8, Fat 7.9, SaturatedFat 3, Cholesterol 61.8, Sodium 339, Carbohydrate 1.8, Fiber 0.8, Sugar 0.3, Protein 18.5
MEXICAN POT ROAST FILLING
My son's friends used to request this recipe when they came over...ten years later, they're still talking about it. The meat makes an excellent filling for tacos, burritos or enchiladas and freezes well.-Connie Dicavoli, Shawnee, Kansas
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese.
Nutrition Facts : Calories 224 calories, Fat 12g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 247mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein.
MEXICAN POT ROAST
Make and share this Mexican Pot Roast recipe from Food.com.
Provided by Sweet PQ
Categories Roast Beef
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325*. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides and remove.
- Add the onion to the pot and cook until light golden in colour.
- Add the garlic, green pepper, jalapeno, chili powder and cumin seed. Stir constantly and cook for one minute.
- Add the oregano, beef broth, beer, worcestershire sauce and tomato paste. Stir until combined.
- Return the beef back to the pan. Cover and bake @ 325* for three hours, turning the beef three times.
- When the beef is very tender, remove to a plate and tent with foil.
- Reduce the liquid on top of the stove by 1/3. Season with more chili powder, (to your taste) if desired.
- Stir in cilantro and lime juice.
- Carve the beef, placing on a shallow platter. Pour sauce over and serve.
MEXICAN SHREDDED CHUCK ROAST
This multi-use shredded beef is mild yet full of authentic Mexican flavors. Perfect for tacos, burritos, tostadas, enchiladas, or taquitos. The Herdez® Cooking Sauce takes the guesswork out of the perfect blend of chiles and spices. This freezes well and reheats easily for variety of fast, authentic Mexican meals.
Provided by Baking Nana
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
- Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
- Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
- Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
- Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 4 g, Cholesterol 51.7 mg, Fat 14.3 g, Fiber 0.2 g, Protein 14.9 g, SaturatedFat 5 g, Sodium 153.7 mg, Sugar 0.5 g
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