Mexican Pot Roast Tacos Recipe | Tyler Florence

Name: Mexican Pot Roast Tacos Recipe | Tyler Florence
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

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This Mexican Pot Roast Tacos recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love. Get the recipe now.

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Cooking tools:

Dutch oven
Food processor
Deep-fry thermometer
Pot
Stove
Oven
Wooden spoon
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Fork
Potato masher
Paper towel
Plastic wrap
Refrigerator
Spoon

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