MEXICAN POT ROAST TACOS
MEXICAN POT ROAST TACOS Recipe courtesy Tyler Florence Yield: serves 6-8 Time: 2 hours 30 minutes 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 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.