Mexican pot roast tacos

  • Preparation Time15 mins
  • Cooking Time210 mins
  • Serves6
  • DifficultyEasy

For the beef

1kg beef shoulder
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
800g tinned crushed tomatoes
1 tbsp ancho chilli powder
1 tbsp cayenne pepper
1 tbsp ground cumin
3 bay leaves

For the tacos

Vegetable oil, for deep frying
6 fresh medium corn tortillas
450g finely shredded white cabbage

For the simple salsa

800g tinned whole tomatoes, drained, reserving the juice
1 small red onion, roughly chopped
1 serrano chilli
1 garlic clove, smashed then minced
2 limes, juiced
50g chopped coriander leaves
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling

For the guacamole

6 ripe avocados
3 limes, juiced
1 garlic clove, roughly chopped
1 medium yellow onion, chopped
2 serrano chillies, cut into rounds
1 big handful fresh coriander with stems, finely chopped
Extra-virgin olive oil
Freshly ground black pepper

For the beef:
1) Season all sides of the beef with a fair amount of salt and pepper.

2) In a large casserole dish, or other heavy pot that has a tight cover, heat 2 tbsp 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.

3) Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 400ml of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat.

4) 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.

For the tacos:
1) Heat a large pot of oil over medium heat. When oil reaches 180 degrees C, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds.

2) 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.

3) Season with salt.

For the simple salsa:
1) 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.

2) Drizzle salsa with olive oil, cover with cling film and set aside, allowing the flavours to marry.

For the guacamole:
1) Halve and pit the avocados. With a spoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky.

2) Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it one final mix with a fork.

3) Lay a piece of cling film tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

For the taco assembly:
1) Lay some shredded cabbage as a base. Top with some shredded beef.

2) Serve alongside guacamole and salsa. Garnish with fresh coriander leaves.

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