Best 7 Mexican Pot Roast For Tacos By Tyler Florence Recipes

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**Savor the Authentic Flavors of Mexico with Tyler Florence's Pot Roast for Tacos: A Culinary Journey of Boldness and Tradition**

Embark on a tantalizing culinary adventure as we present Tyler Florence's authentic Mexican Pot Roast for Tacos, a dish that embodies the vibrant spirit of Mexican cuisine. This slow-cooked masterpiece offers a symphony of flavors, textures, and aromas, promising a unique and unforgettable dining experience. Discover the secrets behind this delectable dish, including the perfect blend of spices, the tender and succulent meat, and the variety of toppings that transform each taco into a flavor-packed delight.

Within this article, you'll find a treasure trove of recipes that guide you through the culinary journey of crafting this extraordinary pot roast. From the initial preparation of the flavorful marinade to the slow and steady cooking process, each step is meticulously explained to ensure success in your kitchen. Along the way, uncover the secrets behind the delectable accompaniments, including the tangy Mexican Salsa Verde, the refreshing Cucumber-Onion Salad, and the aromatic Cilantro-Lime Crema.

Whether you're a seasoned home cook looking to expand your culinary horizons or a novice seeking to explore the wonders of Mexican cuisine, this article has something for everyone. Indulge in mouthwatering recipes, captivating food photography, and invaluable cooking tips that will transform your kitchen into a vibrant fiesta. Get ready to delight your taste buds and embark on a culinary adventure like no other, as we unlock the secrets behind Tyler Florence's Mexican Pot Roast for Tacos.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN POT ROAST FOR TACOS BY TYLER FLORENCE



Mexican Pot Roast for Tacos by Tyler Florence image

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

2 lbs beef shoulder
kosher salt & freshly ground black pepper
extra virgin olive oil
2 garlic cloves, smashed
1 large onion, sliced
1 (28 ounce) can crushed tomatoes (recommended ( San Marzano)
1 tablespoon dried ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves

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



Pot Roast Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 24

One 4-pound center-cut boneless chuck roast
Kosher salt
1/2 cup extra-virgin olive oil
1 large onion, trimmed, peeled and thinly sliced
7 whole cloves garlic, peeled
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
One 28-ounce can crushed tomatoes, preferably San Marzano
9 bay leaves
1 small bunch fresh cilantro, plus leaves for garnish
Twenty-four 6-inch corn tortillas, toasted
4 cups guacamole
2 cups Simple Salsa, recipe follows
1 cup thinly sliced radishes
1 cup cotija cheese, crumbled
One 28-ounce can whole tomatoes (preferably San Marzano), drained, juice reserved
1 clove garlic, roughly chopped
1 small red onion, peeled and roughly chopped
1 serrano pepper
2 limes, juiced
1/2 cup chopped fresh cilantro leaves
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling

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.

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes
1 cup water
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

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 the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  • Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

BRAISED PORK TACOS



Braised Pork Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield about 24 tacos

Number Of Ingredients 29

2 ancho chiles
2 dried chipotle chiles
3 tablespoons extra-virgin olive oil
1 (3 to 5 pound) bone-in pork shoulder
Salt and pepper
2 onions, chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, chopped
1 tablespoon ground cumin
4 sprigs thyme
1 bay leaf
1 (28-ounce) can whole tomatoes, drained and hand crushed
1 orange, halved
1 lime, halved
Corn tortillas, recipe follows
Avocado, sliced thin, for garnish
Radishes, sliced thin, for garnish
Tomatillo Salsa Verde, for garnish, recipe follows
4 cups masa harina
1 teaspoon salt
2 cups warm water
2 teaspoons honey
1 pound tomatillos, husked and rinsed
1 jalapeno, stemmed
1 small Spanish onion, quartered
3 garlic cloves
1 tablespoon kosher salt
1/2 bunch fresh cilantro leaves, coarsely chopped
1 lime, juiced

Steps:

  • Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside. Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes. Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender. Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve.
  • Shred the pork. Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top. Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.
  • Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water.
  • Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.
  • Yield: 20 (6-inch) tortillas
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.
  • Yield: 2 cups

MEXICAN POT ROAST



Mexican Pot Roast image

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

2 tablespoons vegetable oil
5 lbs blade roast (or rump, or other "pot roast")
1 onion, diced
3 garlic cloves, minced
1 green pepper, diced
2 jalapeno peppers, seeded and diced
1 tablespoon chili powder
1 tablespoon cumin seed
2 teaspoons oregano
2 cups beef broth
1 cup beer
1 tablespoon Worcestershire sauce
4 tablespoons tomato paste
1/2 cup cilantro, chopped
1 lime, juice of

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.

MEXICAN POT ROAST



Mexican Pot Roast image

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

2 tablespoons olive oil
1 (4 pound) beef chuck roast, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 (5 ounce) bottle hot sauce
¼ cup taco seasoning
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder

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

TYLER FLORENCES ULTIMATE BEEF TACOS



Tyler Florences Ultimate Beef Tacos image

Make and share this Tyler Florences Ultimate Beef Tacos recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Roast Beef

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 32

2 lbs beef shoulder
kosher salt & freshly ground black pepper
extra virgin olive oil
2 garlic cloves, smashed
1 large onion, sliced
1 (28 ounce) can crushed tomatoes
1 tablespoon dried ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
vegetable oil, for deep frying
6 fresh medium corn tortillas
kosher salt
3 cups finely shredded white cabbage
1/4 bunch fresh cilantro leaves
1 (28 ounce) can whole tomatoes, drained, reserving the juice (recommended ( San Marzano)
1 small red onion, roughly chopped
1 serrano chili
1 garlic clove, roughly chopped
2 limes, juice of
1/2 cup chopped fresh cilantro leaves
kosher salt
freshly cracked black pepper
extra virgin olive oil, for drizzling
6 ripe avocados
3 limes, juice of
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chilies, cut into rounds
1/2 cup fresh cilantro, with stems finely chopped
extra virgin olive oil
kosher salt & freshly ground black pepper

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.
  • For the simple salsa:
  • 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.
  • leaves.
  • Guacamole: 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.

Tips:

  • For best flavor, use a chuck roast or other tough cut of beef with good marbling.
  • Sear the beef in a hot skillet before braising to develop a rich, brown crust.
  • Use a flavorful braising liquid, such as beef broth, red wine, or a combination of both.
  • Add plenty of spices and seasonings to the braising liquid to give the pot roast a complex flavor.
  • Cook the pot roast low and slow until the meat is fall-apart tender.
  • Serve the pot roast with your favorite taco toppings, such as shredded cabbage, salsa, guacamole, and sour cream.

Conclusion:

Mexican pot roast is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender beef, flavorful braising liquid, and fresh taco toppings makes this dish a hit with everyone. Whether you are serving it for a family dinner or a party, Mexican pot roast is sure to be a crowd-pleaser.

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