POT ROAST TACOS
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325 degrees F.
- Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.
- Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.
- Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.
- To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
- Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry.
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
POT ROAST TACOS
An easy Pot Roast Tacos Recipe made with a beef chuck roast that tastes delicious and can be made in the oven or in a slow cooker.
Provided by Sheena Strain
Categories Dinner
Time 3h20m
Number Of Ingredients 14
Steps:
- Preheat your oven to 325F
- Season the meat with salt and pepper on all sides, and then rub the spices into the meat by hand, then add the meat to the pan and brown well on both sides.
- Heat the oil in a Dutch oven and brown the meat well on both sides then remove the meat and set aside.
- Add the tomatoes and onions to the Dutch Oven and a 1/4 cup of water and simmer for a few minutes and make sure to scrape up the meat juices from the bottom of the dutch oven.
- heat the pan and contents on the stove top until the tomato mixture is hot, add the meat on top of the tomatoes put the lid on the pan and put it in the oven.
- Cook it at 325F for 30 minutes, then at 300F for two hours or until just tender.
- Season the meat with salt and pepper on all sides, and then rub the spices into the meat by hand. then add the meat to the pan and brown well on both sides.
- Add a little oil to a hot skillet then add the meat to the pan and brown well on both sides.
- Add the tomatoes to the pan you browned the meat in and simmer it for a minute or two and scrape all the meaty bits from the bottom of the pan, then add that to the slow cooker.
- Add the tomatoes from the pan along with the onions to the slow cooker and place the chuck roast on top.
- Cook the chuck roast on HIGH for 3-5 hours or 5-8hrs low. Some slow cookers run hotter than others so it's hard to give an exact time, I would check the meat after the shortest listed cook time, if you overcook the meat it will become dry and stringy and lose flavor.
Nutrition Facts : Calories 493 kcal, Carbohydrate 9 g, Protein 45 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 399 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SLOW-COOKER MEXICAN POT ROAST
This pot roast, richly flavored with Mexican spices, might be the perfect weeknight family meal. Simply toss everything into the slow cooker in the morning, and it'll be ready when you are in the evening.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
- Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.
Nutrition Facts : Calories 410, Carbohydrate 21 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 1 g
EASY MEXICAN POT ROAST CROCK POT RECIPE
Steps:
- In a Crock-Pot add roast, then the next 7 ingredients. Cook on low for 9 hours. When it is done, shred with two forks, then remove the lid and turn on high and allow the juice to cook down a bit.
- Steam the 3 bags of cauliflower rice in the microwave. Since you are steaming three bags I always add 5 minutes to the cooking time.
- In a 10.25-inch cast iron skillet melt 7 TB of butter. Add the steamed cauliflower rice and saute for 5-7 minutes on medium heat while stirring. Add salt and pepper to taste.
- Spoon the Mexican roast on top of the cauliflower rice allowing the juices to seep down into the cauliflower. Serve together.
Nutrition Facts : Calories 444 kcal, Carbohydrate 7 g, Protein 36 g, Fat 30 g, SaturatedFat 15 g, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
MEXICAN POT ROAST
Mexican Pot Roast is super-tender chuck roast seasoned with easy spices, the ultimate comfort food. Leftovers are perfect for tacos, nachos or burritos.
Provided by Sabrina Snyder
Categories Main Course
Time 3h40m
Number Of Ingredients 12
Steps:
- Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
- Cook on both sides until seared well, 6-8 minutes on each side.
- Remove the beef from the pot and add in the onions.
- Sauté until translucent and lightly browned, about 3 to 4 minutes.
- Add in the garlic, green and red bell peppers, diced tomatoes, taco seasoning, beef broth and cilantro and stir well.
- Add the beef back to the pot, cover and cook in the oven at 325 degrees for 3 hours.
Nutrition Facts : Calories 473 kcal, Carbohydrate 3 g, Protein 45 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 156 mg, Sodium 886 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN POT ROAST
Make and share this Mexican Pot Roast recipe from Food.com.
Provided by Sweet PQ
Categories Roast Beef
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325*. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides and remove.
- Add the onion to the pot and cook until light golden in colour.
- Add the garlic, green pepper, jalapeno, chili powder and cumin seed. Stir constantly and cook for one minute.
- Add the oregano, beef broth, beer, worcestershire sauce and tomato paste. Stir until combined.
- Return the beef back to the pan. Cover and bake @ 325* for three hours, turning the beef three times.
- When the beef is very tender, remove to a plate and tent with foil.
- Reduce the liquid on top of the stove by 1/3. Season with more chili powder, (to your taste) if desired.
- Stir in cilantro and lime juice.
- Carve the beef, placing on a shallow platter. Pour sauce over and serve.
SLOW COOKER MEXICAN POT ROAST
Mexican spices add to the flavor of this easy Crockpot pot roast recipe that comes out tender, moist and delicious every time.
Provided by Heidi
Categories Main Course
Number Of Ingredients 14
Steps:
- Pat the chuck roast dry with a paper towel. In a small bowl mix the kosher salt, black pepper and smoked paprika together. Sprinkle over both sides of the chuck roast and pat into the meat.
- Heat a large skillet over medium-high heat. Add the olive oil and then add the roast. Cook on both sides until nicely browned, about 3-4 minutes per side.
- Line a slow cooker with a Reynolds Slow Cooker Liner according to the package directions. Add the onion, celery, carrots and garlic. Transfer the browned roast to the slow cooker. Whisk the water, beef bouillon, ground cumin and chile powder together and pour over the meat.
- Cook for 4 hours on high or 8 hours on low.
- Transfer the meat to a platter. Strain the broth into a jar or measuring cup and transfer the vegetables to a bowl.
- Shred the meat and mix with 1/2 cup or more of the broth, garnish with chopped cilantro if desired, and serve.
Nutrition Facts : ServingSize 1 g, Calories 515 kcal, Carbohydrate 7 g, Protein 52 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 183 mg, Sodium 854 mg, Fiber 2 g, Sugar 3 g
MEXICAN POT ROAST
This Mexican Pot Roast Recipe is easy and full of earthy flavors. Your family will love this "just right spicy" version. Take that Sunday Pot Roast South of The Border.
Provided by Lea Ann Brown
Categories Main Course Beef
Time 3h10m
Number Of Ingredients 11
Steps:
- Cut roast into large chunks, remove any large chunks of fat. Heat a large skillet over medium high heat on stove top. Salt and pepper the chunks of beef and brown in skillet. Turning once. Remove beef and place in the bottom of a Dutch oven.
- Heat a non-stick skillet over medium high heat. When hot add dried peppers and toast on each side. About 5 minutes per side. Turn off heat and add about 1 cup of water, just enough to submerge peppers. Let the peppers soak for 25 minutes.
- Meanwhile, place poblano peppers on a sheet pan. Broil in oven until starting to blister and turning brown. Turn poblano peppers and broil on the other side. Remove poblano peppers from oven and place in a zip log bag until nice and steamed. About 10 minutes. When cooled, remove most of the skin with your hands. Don't rinse peppers under water or you'll rinse away that wonderful smoky flavor. Rough chop the poblanos
- Heat oven to 325 degrees.
- When the chiles are soaked, cut the tops off the chiles and remove seeds. Place the soaking water and the chiles in a food processor and blend until smooth.
- Add garlic cloves, oregano, cinnamon and and blend. You should have a thick red sauce that resembles the thickness of catsup. If the mixture is too thick, add a little water. Pour this mixture over the beef in the Dutch oven.
- Add the undrained tomatoes and the chopped poblanos. Cook for 3 hours or until beef is fall apart tender. Check the roast after about an hour and a half and make sure the liquid isn't gone. That depends on the pan you're using. Add about a cup more water if dry. Serve over warmed corn tortillas. Garnish suggestions: radish, limes and avocado.
Nutrition Facts : Carbohydrate 8 g, Protein 38 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 348 mg, Fiber 2 g, Sugar 4 g, Calories 455 kcal, ServingSize 1 serving
MEXICAN POT ROAST
Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.
Provided by shasty
Categories World Cuisine Recipes Latin American Mexican
Time 8h25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
- Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
- Cook on Low until meat is fall-apart tender, 8 to 10 hours.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 5.4 g, Cholesterol 70.2 mg, Fat 11.2 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 3.8 g, Sodium 771.9 mg, Sugar 2.1 g
MEXICAN POT ROAST FILLING
My son's friends used to request this recipe when they came over...ten years later, they're still talking about it. The meat makes an excellent filling for tacos, burritos or enchiladas and freezes well.-Connie Dicavoli, Shawnee, Kansas
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese.
Nutrition Facts : Calories 224 calories, Fat 12g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 247mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein.
MEXICAN POT ROAST TACOS
Provided by Tyler Florence
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 34
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 until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
- Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
- To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
- To assemble the tacos:
- Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
- Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
More about "mexican pot roast tacos food"
MEXICAN POT ROAST TACOS - FAMILY EATS
From familyeats.net
Estimated Reading Time 1 min
MEXICAN POT ROAST FOR TACOS RECIPE - SWEET AND SAVORY …
From sweetandsavorymeals.com
Ratings 7Calories 692 per servingCategory Main Course
- Season beef chuck roast with salt and pepper and cook on both sides until nicely browned, 6-8 minutes on each side.
SLOW COOKED BEEF FOR TACOS USING POT ROAST | COOKING ON ...
From highlandsranchfoodie.com
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or if your crock pot has a stove top insert, heat 2 tablespoons of olive oil over moderately high heat. Add the pot roast and brown. Get a nice brown crust on each side of the beef.
MEXICAN PORK ROAST TACOS {SLOW COOKER} - TASTE AND TELL
From tasteandtellblog.com
- Place onions in the bottom of a slow cooker. Rub the pork with the salt, oregano, cumin and coriander. Place the pork in the slow cooker. Add the water, cover and cook on low for 6-8 hours.
- When the pork is cooked through and tender, remove from the slow cooker and shred. Return to the slow cooker and mix together with the onions and remaining juices.
EASY MEXICAN SLOW COOKER POT ROAST TACO RECIPE - MUNCHKIN TIME
From munchkintime.com
- In a slow cooker add 3 1/2 lb pot roast beef, 1 chopped onion, 1/4 cup lime juice, 1 serrano pepper, 1 jalapeno pepper, 1 tablespoon of chili powder, 1 tablespoon of Mccormick's Montreal Steak Spice, 5 chopped garlic cloves, 1/2 teaspoon ground cumin, 1 teaspoon salt, cover and cook on low for 8-10 hours, or on high for 6 hours, or until beef is tender.
INSTANT POT MEXICAN POT ROAST RECIPE - HOME COOKING MEMORIES
From homecookingmemories.com
- Rub roast with 1 tablespoon taco seasoning on each side. Set electric pressure cooker to sauté function. When hot, add 2 tablespoons olive oil. Place the roast in the pressure cooker to brown on both sides.
- p id=”instruction-step-2″>2. Temporarily remove roast and add beef stock to the pot. Deglaze the pot using beef stock, scraping until all brown pieces are loosened (not deglazing will cause the pot not to pressurize). Place the roast back into the pot.
- p id=”instruction-step-3″>3. In a small bowl, combine tomatoes, remaining taco seasoning, chipotle peppers, and vinegar. Pour over roast.
CROCK POT MEXICAN SHREDDED BEEF (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
- Place roast on a large piece of plastic wrap. Sprinkle entire packet of taco seasoning over chuck roast.
PRESSURE COOKER POT ROAST TACOS - HEALTHY, EASY, TASTY!
From noshtastic.com
- Mix the taco spices, salt, and pepper, then rub some of it well into all sides of the meat. You will have some spices left over, keep them to add to the pressure cooker.
- Brown the chuck roast in a little oil in the inner pot of the Instant Pot by turning on the saute function on your electric pressure cooker and adjust it to the medium heat setting.Don't wait for the display to say 'hot', add oil right away and brown the meat on both sides, then remove it.
- Add in the diced tomatoes, water, and remaining spices to the inner pot of your electric pressure cooker and mix well then place the meat and any juices back into the pot.
SLOW COOKER MEXICAN SHREDDED BEEF - FOX AND BRIAR
From foxandbriar.com
- Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
MEXICAN POT ROAST TACOS RECIPE BY LORI - COOKEATSHARE
From cookeatshare.com
MEXICAN POT ROAST TACOS RECIPE | TYLER FLORENCE | FOOD NETWORK
From teatrointimodelflamenco.com
MEXICAN POT ROAST TACOS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
MEXICAN POT ROAST TACOS RECIPES - FOOD NEWS
From foodnewsnews.com
BEST MEXICAN POT ROAST TACOS RECIPES | FOOD NETWORK …
From foodnetwork.ca
MEXICAN POT ROAST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MEXICAN POT ROAST TACOS | RECIPE | FOOD NETWORK RECIPES ...
MEXICAN POT ROAST TACOS | RECIPE | FOOD NETWORK RECIPES ...
MEXICAN ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEXICAN POT ROAST TACOS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MEXICAN POT ROAST TACOS | RECIPE | FOOD NETWORK RECIPES ...
BONELESS CHUCK ROAST IN CROCK POT FOR TACOS | CROCKPOT ...
From bethanne.net
MEXICAN POT ROAST - MRFOOD.COM
From mrfood.com
MEXICAN POT ROAST TACOS RECIPE - FOOD NEWS
From foodnewsnews.com
MEXICAN POT ROAST TACOS : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CARNE GUISADA A DELICIOUS MEXICAN POT ROAST
From cooking-mexican-recipes.com
MEXICAN PORK ROAST TACOS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MEXICAN POT ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEXICAN POT ROAST TACOS - MEXICAN RECIPES
From fooddiez.com
MEXICAN POT ROAST TACOS - ALL THE BEST RECIPES AT CRECIPE.COM
From crecipe.com
ROASTS FOR MEXICANS - THERESCIPES.INFO
From therecipes.info
MEXICAN POT ROAST TACOS - FOOD NETWORK UK
From foodnetwork.co.uk
MEXICAN POT ROAST TACOS – RECIPES NETWORK
From recipenet.org
MEXICAN POT ROAST RECIPE - RECIPES.NET
From recipes.net
MEXICAN POT ROAST TACOS - JUST A PINCH RECIPES
From justapinch.com
MEXICAN POT ROAST IN OVEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love