Slow-cooked tender beef shoulder is the feature in these tacos, complemented by a fresh simple salsa and homemade guacamole.
Directions for: Mexican Pot Roast Tacos
Ingredients
Tacos2 lb(s) beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-oz) can crushed tomatoes (recommended: San Marzano)
1 Tbsp ancho chile powder
1 Tbsp cayenne pepper
1 Tbsp ground cumin
3 bay leaves
Vegetable oil, for deep frying
6 corn tortillas, medium
Kosher salt
3 cups finely shredded white cabbage
bunch fresh cilantro leaves
For the simple salsa1 (28-oz) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
1 small red onion, roughly chopped
1 Serrano chile
1 clove garlic, roughly chopped
2 limes, juiced
cup cilantro leaves, chopped
Kosher salt
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling
Guacamole6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 clove garlic, smashed then minced
2 Serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions
Tacos1. 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.
2. Heat a large pot of oil over medium heat. When oil reaches 350F, 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.
3. Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
For the simple salsa1. 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.
Guacamole1. 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.
2. 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.
3. Yield: about 4 cups
See more: Beef, Herbs, Main, Mexican, Tomatoes