Pot Roast Tacos Recipe | Tyler Florence

Ingredients

• One 4-pound center-cut boneless chuck roast
• Kosher salt
• 1/2 cup extra-virgin olive oil
• 1 large onion, trimmed, peeled and thinly sliced
• 7 whole cloves garlic, peeled
• 1 tablespoon ancho chile powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• One 28-ounce can crushed tomatoes, preferably San Marzano
• 9 bay leaves
• 1 small bunch fresh cilantro, plus leaves for garnish
• Twenty-four 6-inch corn tortillas, toasted
• 4 cups guacamole
• 2 cups Simple Salsa, recipe follows
• 1 cup thinly sliced radishes
• 1 cup cotija cheese, crumbled
• One 28-ounce can whole tomatoes (preferably San Marzano), drained, juice reserved
• 1 clove garlic, roughly chopped
• 1 small red onion, peeled and roughly chopped
• 1 serrano pepper
• 2 limes, juiced
• 1/2 cup chopped fresh cilantro leaves
• freshly cracked black pepper
• Extra-virgin olive oil, for drizzling