Mexican Pot Roast Recipes

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MEXICAN POT ROAST TACOS



Mexican Pot Roast Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 34

2 pounds beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
One 28-ounce can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Vegetable oil, for deep frying
6 fresh medium corn tortillas
3 cups finely shredded white cabbage
Guacamole, recipe follows
1/4 bunch fresh cilantro leaves
One 28-ounce can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
1 small red onion, roughly chopped
1 Serrano chile
1 garlic clove, roughly chopped
2 limes, juiced
1/2 cup chopped cilantro leaves
Kosher salt
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, 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.
  • 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 POT ROAST



Mexican Pot Roast image

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

4 pounds beef chuck roast
1 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
3 tablespoons vegetable oil
3 cloves garlic (, minced)
1 yellow onion (, diced)
1/2 green bell pepper (, diced)
1/2 red bell pepper (, diced)
28 ounces canned diced tomatoes with chiles (, 28 ounces)
3 tablespoons Taco Seasoning (, (Homemade Recipe))
3 cups beef broth
1/4 cup cilantro (, diced)

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

MEXICAN POT ROAST FILLING



Mexican Pot Roast Filling image

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

1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 boneless beef chuck roast (3 pounds)
1 can (4 ounces) chopped green chilies
1/2 cup chopped sweet onion
2 garlic cloves, minced
3/4 cup beef broth
Taco shells or flour tortillas (8 inches)
Chopped tomatoes, shredded lettuce and shredded Mexican cheese blend

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



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

Provided by Food Network

Yield 6 servings

Number Of Ingredients 24

2 1/2 to 3 pounds beef chuck
Beer Marinade, recipe follows
3 tablespoons pork lard or vegetable oil
2 medium onions, cut into thick slices
4 garlic cloves, finely mashed
3 medium tomatoes, peeled, seeded, and chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 bay leaves
3 cups dark beer
3 cups water
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
1/2 cup olive oil
1 cup dark beer
1/4 cup lemon juice
4 cloves garlic, smashed
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon dry mustard
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme

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



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

MEXICAN POT ROAST



Mexican Pot Roast image

Make and share this Mexican Pot Roast recipe from Food.com.

Provided by Audrey M

Categories     Meat

Time 12h30m

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs beef brisket
2 tablespoons oil
1/2 cup slivered almonds
2 cups mild picante sauce
2 tablespoons vinegar
1 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon pepper
1/2 cup water, can add up to 3/4 cup water,as needed

Steps:

  • Brown beef in 2 Tablespoons of oil.
  • Place in crock pot.
  • Combine remaining ingredients and pour over meat.
  • Cover and cook on Low 10 to 12 hours.
  • Add extra water as needed.
  • Serve with garlic potatoes, herb butter noodles, or rice.

Nutrition Facts : Calories 618.5, Fat 52.1, SaturatedFat 18.9, Cholesterol 124.2, Sodium 643.3, Carbohydrate 5.5, Fiber 1.9, Sugar 2.3, Protein 31.3

SLOW-COOKER MEXICAN POT ROAST



Slow-Cooker Mexican Pot Roast image

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

1 large onion, halved, thinly sliced
1 lb baby red potatoes (about 8 potatoes)
1 boneless beef chuck roast (2 1/2 to 3 lb)
1 package (1 oz) Old El Paso™ original taco seasoning mix
2 teaspoons ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

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

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