MEXICAN POT ROAST FOR TACOS BY TYLER FLORENCE
This meat is tender, delicious and spicy! I'm sure this meat could also be cooked in a crock-pot if you didn't want to "babysit" it on the stove.
Provided by Juenessa
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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, or until the meat is fork tender.
- Let meat cool some in the liquid.
- Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.
- Garnish with lettuce, cheese and chopped tomatoes--if desired.
Nutrition Facts : Calories 276, Fat 10.4, SaturatedFat 3.6, Cholesterol 84.8, Sodium 388.3, Carbohydrate 12.8, Fiber 3, Sugar 6.1, Protein 32.8
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