Last week’s fresh veggie tote had a south of the border theme. That meant onion, garlic, avocados, jalapeno and pasilla peppers, cabbage and cilantro.
Perfect for tacos!
Instead of the same ole ground beef or chicken tacos, I thought I’d take sloveg.com’s recipe suggestion and try pot roast tacos.
What is it about shredded meat that makes it so tasty? I’d take shredded meat over cubed or ground or sliced any day.
The meat came out very flavorful and moist. Paired with some homemade guacamole, shredded cabbage and sour cream, and I had one (or two) super tasty taco.
Recipe: Pot roast tacos
Adapted from FoodNetwork.com
- 2 pounds beef shoulder
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 large onion, sliced
- 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
- 1 tablespoon ancho chile powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 3 bay leaves
- Vegetable oil, for deep frying
- 6 fresh medium corn tortillas
- Kosher salt
- 3 cups finely shredded white cabbage
- 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.
- Serve the tacos in hard or soft corn tortillas and garnish with your favorite toppings.
More tasty recipes
Shrimp tacos with citrus cabbage slaw
Jamie Oliver’s perfect roast chicken
Bison burgers with avocado relish
