I’m starting to think about a couple of dinners on my upcoming houseboat weekend with some large, sweaty, smelly, beastly men. Tacos might make the cut. This is an outstanding recipe that I adapted from many other recipes. Hot, soft and creamy. Whew! I need a cigarette.
Pot Roast Tacos
One 4-pound center-cut boneless chuck roast
Kosher salt, to taste
1/2 cup extra-virgin olive oil
1 large onion, trimmed, peeled and thinly sliced
8 whole cloves garlic, peeled
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
One 28-ounce can crushed tomatoes
8 bay leaves
1 small bunch fresh cilantro, plus leaves for garnish
Corn tortillas, toasted or warmed
Homemade or prepared guacamole
Simple Salsa, recipe follows
Diced yellow or white onions
1 cup thinly sliced radishes
1 cup cotija cheese, crumbled
Simple Salsa:
One 28-ounce can whole tomatoes, 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 fresh-ground pepper, to taste
Extra-virgin olive oil, for drizzling
Salsa:
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 meld together.
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.
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.
Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, onion, sliced radishes and cotija cheese.