MEXICAN POT ROAST
Steps:
- Season all sides of the roast with salt and pepper. Add two tablespoons oil to a heavy Dutch oven or other pot that has a tight lid and heat over medium-high heat. Add the roast and sear on all sides until browned, adding the additional olive oil as needed.
- When the roast is turned, add the onion and cook for several minutes right alongside the roast, stirring now and then, then when the roast has browned nicely, add the garlic and cook till fragrant, about a minute. Mix together the tomatoes, chipotle chili, cayenne, and ground cumin and dump it over the roast. Add enough water (go down the side of the pan so you don't wash the vegetables and spices off the meat) to nearly come to the top of the roast. Bring to a boil, reduce to a low simmer and cover tightly.
- Continue to simmer very slowly for three to three and a half hours, checking the liquid level towards the end so the sauce (which should be nicely reduced) does not dry out, until the roast is fork-tender. Let the meat cool a bit and gently break it into chunks and return to the sauce.
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
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
CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT
This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.
Provided by CHARLEY357
Categories World Cuisine Recipes Latin American Mexican
Time 8h50m
Yield 12
Number Of Ingredients 10
Steps:
- Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
- Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
- Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
- Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).
Nutrition Facts : Calories 260.5 calories, Carbohydrate 3.3 g, Cholesterol 68.7 mg, Fat 19.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 7 g, Sodium 314.7 mg, Sugar 1.5 g
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.
MEXICAN PORK ROAST
Friends who live in Mexico shared this dish with me years ago. They cooked the roast in a clay pot in a slow oven, but I found the recipe works well in a slow cooker. The leftovers make excellent burritos and tacos. -Chuck Allen, Dana Point, California
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth. , In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low until meat is tender, 8-9 hours. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve with roast and vegetables.
Nutrition Facts : Calories 479 calories, Fat 24g fat (8g saturated fat), Cholesterol 194mg cholesterol, Sodium 386mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 56g protein.
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
MEXICAN BEEF BARBACOA
Mexican beef barbacoa made easy! This recipe features tender beef and a spicy sauce made with three different hot peppers and is served shredded. It will melt in your mouth in the best way possible!
Provided by Rachel Farnsworth
Categories Main Course
Time 3h10m
Number Of Ingredients 13
Steps:
- Place dried peppers into a bowl or jar and fill with water until covered. Soak 1 to 4 hours until softened.
- Season chuck roast with salt and pepper. Heat a large cast iron pot over high heat. Add in 2 tablespoons olive oil. Sear chuck roast on all sides. Once seared, remove pot from heat and set aside.
- In a blender, add in guajillo peppers, ancho peppers, chipotle, garlic, cider vinegar, brown sugar, salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water. Blend until smooth, adding more water if necessary to thin it out enough to blend.
- Pour sauce over chuck roast in the pan. Place the lid on and braise in a 300 degree oven for 3 hours, until meat is tender and easily shreds with a fork.
- Shred and serve. Serving Suggestion: serve on a warmed corn tortilla with some red onion, cilantro, and jalapeno.
Nutrition Facts : Calories 639 kcal, Carbohydrate 2 g, Protein 58 g, Fat 44 g, SaturatedFat 16 g, Cholesterol 208 mg, Sodium 676 mg, Sugar 2 g, ServingSize 1 serving
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
EASY PRESSURE COOKER POT ROAST
VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
Provided by ccsoccerbmxmom
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
- Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
- Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 38.3 g, Cholesterol 77.5 mg, Fat 21.8 g, Fiber 5.4 g, Protein 25.1 g, SaturatedFat 7.8 g, Sodium 310.6 mg, Sugar 4.3 g
INSTANT POT MEXICAN STYLE SHREDDED BEEF
Taco Tuesdays just got more delicious with this easy to make Instant Pot Mexican Style Shredded Beef recipe for the perfect taco filling!
Provided by Lisa Johnson
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Salt and pepper both sides of the chuck roast.
- Select the Saute button on your Instant Pot, and add the oil when the display reads HOT.
- Brown the chuck roast on both sides, about 4 minutes per side.
- Pour the tomatoes over the roast, and add the garlic and onion slices. Pour the water around the sides of the roast.
- Secure the lid on the pressure cooker, select the Manual setting, and set the timer for 75 minutes using the + and - buttons.
- The Instant Pot will beep when it is finished. Allow the pressure to release naturally, then carefully remove the lid.
- Shred the beef with two forks, I place mine on a large dinner plate.
- Remove the tomatoes and onions from the pot and return the shredded beef.
- Add the lime juice, cumin, chili powder, and cilantro, stir to combine.
- Place the lid back on top of the pot until ready to serve.
Nutrition Facts : Calories 354 kcal, Carbohydrate 3 g, Protein 33 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 467 mg, Sugar 1 g, ServingSize 1 serving
MEXICAN POT ROAST
Provided by Food Network
Yield 6 servings
Number Of Ingredients 24
Steps:
- Trim the beef chuck and place in a container just large enough to hold it. Pour the Beer Marinade over and refrigerate several hours or overnight.
- Preheat the oven to 350 degrees. Lift the meat from the marinade and pat dry. Reserve the marinade. Over a medium high heat, in a heavy Dutch oven, heat the lard. Brown the steak on both sides. Add the onions and cook for 3 minutes. Add the garlic, cook for 2 minutes and then add tomatoes, salt, pepper, bay leaves, beer, water, and the reserved marinade.
- Cover and bake about 45 minutes. Add the carrots and potatoes. Cover and cook an additional 45 minutes or until the meat is very tender.
- To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.
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 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 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
MEXICAN POT ROAST RECIPE
What sets this Mexican pot roast apart from the usual recipes is the addition of homemade taco seasoning and tomatoes. Leftovers are perfect for tacos.
Provided by Medina Dupont
Categories Roast
Time 3h40m
Yield 8
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 for 6 to 8 minutes on each side until seared well.
- Remove the beef from the pot and add in the onions.
- Sauté for about 3 to 4 minutes until translucent and lightly browned.
- 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 F for 3 hours.
Nutrition Facts : Carbohydrate 9.27g, Cholesterol 145.15mg, Fat 17.73g, Fiber 2.93g, Protein 51.12g, SaturatedFat 5.24g, ServingSize 8.00, Sodium 927.84mg, Sugar 0.00, UnsaturatedFat 9.87g
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
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