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 PORK ROAST
Friends who live in Mexico shared this dish with me years ago. They cooked the roast in a clay pot in a slow oven, but I found the recipe works well in a slow cooker. The leftovers make excellent burritos and tacos. -Chuck Allen, Dana Point, California
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth. , In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low until meat is tender, 8-9 hours. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve with roast and vegetables.
Nutrition Facts : Calories 479 calories, Fat 24g fat (8g saturated fat), Cholesterol 194mg cholesterol, Sodium 386mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 56g protein.
SLOW-COOKER MEXICAN POT ROAST
This pot roast, richly flavored with Mexican spices, might be the perfect weeknight family meal. Simply toss everything into the slow cooker in the morning, and it'll be ready when you are in the evening.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
- Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.
Nutrition Facts : Calories 410, Carbohydrate 21 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 1 g
POT ROAST CARIBE
Delicious variation of the basic pot roast with a Caribbean flair.
Provided by Amalloch
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h25m
Yield 6
Number Of Ingredients 19
Steps:
- Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
- Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 39.8 g, Cholesterol 103.4 mg, Fat 34.2 g, Fiber 6.8 g, Protein 32.9 g, SaturatedFat 11.1 g, Sodium 887.6 mg, Sugar 11.3 g
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 POT ROAST
Provided by Food Network
Yield 6 servings
Number Of Ingredients 24
Steps:
- Trim the beef chuck and place in a container just large enough to hold it. Pour the Beer Marinade over and refrigerate several hours or overnight.
- Preheat the oven to 350 degrees. Lift the meat from the marinade and pat dry. Reserve the marinade. Over a medium high heat, in a heavy Dutch oven, heat the lard. Brown the steak on both sides. Add the onions and cook for 3 minutes. Add the garlic, cook for 2 minutes and then add tomatoes, salt, pepper, bay leaves, beer, water, and the reserved marinade.
- Cover and bake about 45 minutes. Add the carrots and potatoes. Cover and cook an additional 45 minutes or until the meat is very tender.
- To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.
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
LATIN STYLE PORK ROAST
I adapted this recipe from a recipe for Puerto Rican Pernil given to me by a friend. I loved the Pernil, but it was too fatty for me and took longer to prepare. This is faster, easier, and lower in fat. (Sazon is a seasoning product made by GOYA and can be usually found in the Ethnic food section or the grocery store. Substitute small amounts of MSG, salt, garlic powder, and coriander if you are unable to find Sazon.)
Provided by gingerkitten D
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees.
- Sprinkle Adobo seasoning on the roast and rub in using the back of a fork.
- Open the packet of Sazon and rub into the pork.
- Rub the oregano into the roast and at this point you can allow the roast to"marinate" for deeper flavor or cook right away.
- Place the roast in a shallow baking pan that has been coated with non-stick spray.
- Roast, and check the temperature after 45 minutes, if the temperature is at least 160 degrees (this usually takes 1 hour, but may vary by roast size), remove from the oven and cover the pan with aluminum foil and allow to sit for 15 minutes.
- Slice as desired.
MEXICAN CROCK POT ROAST
Add some Ole! to your pot roast. You can adjust the spice by using hot or mild salsa and you can substitute jalapenos for the chilis.
Provided by Lorac
Categories Roast Beef
Time 10h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine salsa, paste, water, seasoning mix and chilis.
- Spoon 1/2 the mixture into the bottom of a crock pot.
- Add the roast and top with the remaining mixture.
- Cover and cook 8-10 hours on Low.
Nutrition Facts : Calories 771.8, Fat 41.8, SaturatedFat 16.4, Cholesterol 255.2, Sodium 2013.5, Carbohydrate 23.9, Fiber 5.9, Sugar 12.3, Protein 74.9
NEW MEXICOSTYLE POT ROAST
Provided by Victoria Granof
Categories Beer Beef Roast Dinner Squash Sweet Potato/Yam Fall Hominy/Cornmeal/Masa Cookie Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 1 Preheat oven to 450°F.
- 2 Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.
- 3 Reduce heat to 350°F. Add the enchilada sauce, beer, and 1 cup of the broth. Cover with foil and cook for 2 1/2 hours, adding more broth as the liquid evaporates.
- 4 Add the potatoes, squash, and hominy. Cook for 30 minutes more.
- 5 Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.
- 6 Carve the meat across the grain; serve it all drizzled with sauce.
POT ROAST LATINO STYLE/CARNE ASADA AL ESTILO LATINO
Do you like juicy pot roast with potatoes, and carrots in a rich gravy? Well then you are going to really enjoy this dish. I start almost the same as you would with your pot roast browning and searing the meat but thats where it all ends. I created this recipe many years ago because I wanted to give my pot roast a delicious spicy flavor and keep the rich gravy, potatoe and carrots, and a few other things. When almost done I remove all the meat and potatoes and carrots. I blend the broth and stir in my Creama Mexicana to the broth thicken with a little cornstarch and throw all the veggies back in. This pot roast is delicious. Enjoy.
Provided by Juliann Esquivel @Juliann
Categories Beef
Number Of Ingredients 24
Steps:
- This pot roast is slow cooked on top of the stove about 3 1/2 to 4 hours covered and not in the oven. Take your roast and season with 1 tsp garlic powder, balck pepper and salt all over the roast. Next in a large plastic bag or deep large bowl roll and dredge meat in flour. Coating the meat real good all over.
- Next in a large deep heavy pot that has a tight fitting lid heat your oil until just shimmering with a large meat fork pick up roast and slowly put it into the hot oil and begin to sear and brown on all sides. This should take about two and a half minutes per side. Take your time lower the heat if you see that it starts to brown to much. You want a nice golden crust all over the meat on each side. When your meat has browned all over carfully remove the meat to a platter and drain all of the oil into a small pot. Save the oil you will need some of it later. Now put the meat back into the heavy pot add the can of beef broth, two cans water, halved or quarted onions, jalapeno, pimento halves, parsley, cilantro, bay leafs, wine, 1 tsp garlic powder, salt, pepper, oregano, and cumin powder. stir all of the veggies and seasoning in the water/wine and broth mixture. Cover with the lid and cook for 2 and half hours over a medium low heat. Liquid shoud be slow simmering all the while the roast is cooking. Avoid uncovering just check every hour to be sure liquid is not evaporating. If the liquid drops too low just add a cup of water and continue to cook. While the meat cooks heat the oil that was drained off the meat addd the mashed garlic and lightly fry on low heat avoid burning the garlic. Set aside.
- After two hours have passed uncover and with the fork poke into the thickest part of meat to see if it is tender. If the fork goes through with some resistence Add the potatoes and carrots all around the meat and pour some of the garlic oil over the meat and potatoes. Cover again and cook another hour and a half with out uncovering. After the hour and a half have passed uncover pot check to see if the potatoes and carrots are done. If they are tender remove all of the potatoes, carrots, & celery stalks to a platter with the meat. (Impotatant Be sure your remove all of the celery stalks and the bay leaves if you have'nt already done it.) You may throw the celery stalks away if you like. I like to eat mine but they will be stringy, but I like the taste of celery. Some people don't like them because they are stringy,
- Shut off the heat and before doing anything else remove the bay leaves from the broth then with an immersion blender very carefully begin to blend all of the contents of the broth. Blend until all is dissolved real good. If you don't have an immersion blender you will have to blend everything in the blender, do this by cupfulls so you don't burn yourself. Once all is blended pour broth back into the pot and put over medium heat.
- While the broth is heating again, take the cornstarch and mix well into the cold milk. Add to the hot broth and mix with a wisk until the broth thickens. Cook for about 3 minutes when all is thickened remove a cupfull of the thickend broth and mix into a bowl with the crema Mexicana or sour cream. Mix real real good until all is well incorporated. Now add the mixture back to your pot and with the wire wisk mix all real well into your gravy. Add the meat, carrots, potatoes back into the gravy. Serve the meat sliced with the potatoes and carrots on the side and gravy over the meat. (Celery stalks are optional) Serve with a salad and warm tortillas delicious. Enjoy.
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.
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