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
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.
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 TACOS
Slow-cooked tender beef shoulder is the feature in these tacos, complemented by a fresh simple salsa and homemade guacamole.
Provided by Tyler Florence
Categories beef,herbs,Main,Mexican,tomatoes
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 350ºF, 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.
- Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
- 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.
- 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.
- Yield: about 4 cups
NO FUSS SHREDDED BEEF TACOS
This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.
Provided by rknotthere
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 16
Number Of Ingredients 12
Steps:
- Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
- Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
- Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
- Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g
ROAST PORK TACOS (CROCK POT)
This is a combination of recipes I found on Food Network. If you are unable to find Southwest Seasoning in your local market, try this one Recipe #23537. The cooking method for the pork can be either in a crock pot, oven or perssure cooker; just follow the manufacturers instruction. Can be served with corn or flour tortillas.
Provided by Galley Wench
Categories Pork
Time 8h15m
Yield 10 tacos
Number Of Ingredients 20
Steps:
- PORK:.
- Using a sharp knife, make 6 incisions in the pork roast.
- Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
- Season pork with Southwest Seasoning, salt, and pepper.
- Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
- Remove from crock pot and cool for 30 minutes.
- Using 2 forks, pull the meat off the bones into small pieces and set aside.
- ROASTING PEPPERS:.
- Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
- Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
- Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
- Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
- Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
- TO ROAST ONIONS:.
- Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
- Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
- Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
- Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
- The heat from the hot onion slices will warm the poblanos.
- Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
- Set aside until ready to serve the tacos.
- TO SERVE:.
- Place some the roasted pork in each tortilla.
- Top with onion/pepper mixture.
- Serve with sauce of your choice.
- Top with grated cheese and garnish with fresh cilantro and lime wedges.
Nutrition Facts : Calories 436.7, Fat 28.4, SaturatedFat 11.1, Cholesterol 95.1, Sodium 454.7, Carbohydrate 15.7, Fiber 2.4, Sugar 1.7, Protein 29.3
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 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
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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