MEXICAN POT ROAST TACOS Recipe courtesy Tyler Florence 050509-taco 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 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.


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