mexican pot roast tacos


Pot Roast

Extra-virgin olive oil
3   pounds shoulder of beef 
Kosher salt and freshly ground black pepper
1   large onion, cut into wedges
2   cloves garlic, smashed
1   28-ounce can whole San Marzano tomatoes
3   dried red chiles
1   tablespoon ground cumin
1   tablespoon ancho chile powder
1/2  bunch fresh cilantro (about 8 sprigs) 
2   tablespoons red wine vinegar

For serving
8   medium corn tortillas
3   cups finely shredded romaine lettuce
1/2  bunch fresh cilantro
1/3  pound Cotija cheese, crumbled
2   limes, cut into wedges for garnish


1. Drizzle beef shoulder with oil, then season with plenty of salt and black pepper. Set a large, heavy-based pot over medium-high heat. Sear on all sides until you have a nice brown crust, adding additional oil to the pan as necessary to prevent sticking. Add onion and garlic to the pot and stir until they caramelize a little and have contact with the bottom of the pot. Add tomatoes with juice, chiles, cumin, chile powder, and the 1/2 bunch cilantro. Add 2 inches of water to the pot. Crush tomatoes with the back of a wooden spoon. Cover and simmer about 2 hours, until the meat is fork-tender and comes apart with little resistance. Once cooked, use a wooden spoon to break apart the meat. Season with salt and black pepper to taste; add the vinegar.


1. If you like, warm the tortillas over an open flame on a gas stove, about 10 seconds per side. Serve the meat in tortillas with romaine, cilantro, cheese, and lime wedges.

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