Mexican Pot Roast Tacos Recipe | Tyler Florence | Food Network

Ingredients

• 2 pounds beef shoulder
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 large onion, sliced
• One 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
• 3 cups finely shredded white cabbage
• Guacamole, recipe follows
• 1/4 bunch fresh cilantro leaves
• One 28-ounce can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
• 1 small red onion, roughly chopped
• 1 Serrano chile
• 1 garlic clove, roughly chopped
• 2 limes, juiced
• 1/2 cup chopped cilantro leaves
• Freshly cracked black pepper
• Extra-virgin olive oil, for drizzling
• 6 ripe avocados
• 3 limes, juiced
• 1 medium yellow onion, chopped
• 1 garlic clove, smashed then minced
• 2 serrano chiles, cut into rounds
• 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped