Mexican Pot Roast For Tacos By Tyler Florence

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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."

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Steps

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Season all sides of the beef with a fair amount of salt and pepper.

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In a large dutch oven , or other heavy pot that has a tight cover , heat 2 tablespoons of olive oil over moderately high heat.

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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.

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Add the onion and allow to lightly brown , about 3 to 4 minutes.

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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.

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Bring to a boil then reduce heat and simmer with a lid for 3 hours , or until the meat is fork tender.

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Let meat cool some in the liquid.

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Shred meat and place in store bought taco shells , make your own taco shells , or even roll up in warm flour tortillas.

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Garnish with lettuce , cheese and chopped tomatoes--if desired.

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Ingredients

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beef shoulder, kosher salt & freshly ground black pepper, extra virgin olive oil, garlic cloves, onion, crushed tomatoes, dried ancho chile powder, cayenne pepper, ground cumin, bay leaves