Time: 2 hours 30 minutes

Serves: 6-8

  • 3 lb shoulder of beef
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, smashed
  • 1 can (28oz) San Marzano tomatoes, crushed
  • 1 large onion
  • 3 dried red chiles
  • 1 tablespoon ground cumin
  • 1 tablespoon ancho chile powder
  • 1/2 bunch cilantro
  • 2 tablespoons red wine vinegar
  • 8 fresh medium corn tortillas
  • 3 cups finely shredded Romaine Lettuce
  • 1/2 bunch fresh cilantro leaves
  • 1/3 pound Cotija cheese
  • 2 limes, cut into wedges for garnish

MEXICAN POT ROAST TACOS

Recipe courtesy Tyler Florence 050509-taco 050509-taco3 Set a large, heavy-based pot over medium-high heat and add a 3-count of extra-virgin olive oil.  Season beef shoulder with plenty of kosher salt and freshly ground black pepper then sear all over until you have a nice brown crust.  Add onions, and garlic to the pan and move them around so they caramelise a little and have contact with the bottom of the pot.   Add tomatoes, chile spices, cumin and cilantro then top the pot up with water so  you have about 2 inches of water in the pot.  Cover and simmer for about 2 hours until the meat is fork tender and comes apart with little resistance.  As it cooks down add more water if necessary.  Once cooked, take a wooden spoon and use it to break the meat apart.  Season with salt and pepper and add a splash of red wine vinegar. Serve with warm tortillas, shredded romaine, fresh cilantro leaves, lime and crumbled Cotija cheese.

Edited: August 4th, 2009