Mexican Pot Roast for Tacos by Tyler Florence Recipe
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
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Fork
Ingredients
- 2 lbs beef shoulder
- kosher salt
- freshly ground black pepper
- extra virgin olive oil
- 2 garlic cloves, smashed
- 1 large onion, sliced
- 1 (28 ounce) can crushed tomatoes (recommended ( San Marzano)
- 1 tablespoon dried ancho chile powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 3 bay leaves
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