Mexican Pot Roast for Tacos by Tyler Florence
Transform your taco nights with Tyler Florence's mouthwatering Mexican Pot Roast for Tacos, a slow-cooked masterpiece that combines bold, smoky flavors with tender, juicy beef. This recipe starts with a perfectly seared beef chuck roast that's slowly braised in a rich blend of chipotle peppers, tomato paste, and warm spices like cumin and coriander. The result? Fork-tender, flavorful beef that’s perfect for stuffing into charred corn tortillas. Top your tacos with fresh cilantro, tangy queso fresco, and a squeeze of lime for a delicious explosion of taste in every bite. Ready in just over four hours with minimal prep, this dish makes an ideal centerpiece for a cozy family dinner or a festive Mexican-inspired gathering.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cups beef broth
- 1 leaf bay leaf
- 12 corn tortillas
- 0.25 cup fresh cilantro, chopped (for garnish)
- 2 limes lime wedges (for serving)
- 0.5 cup diced white onion (optional, for topping)
- 0.5 cup crumble queso fresco (optional, for topping)
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously on all sides with kosher salt and freshly ground black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same pot, reduce the heat to medium and add the diced yellow onion. Sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more, stirring regularly.
Stir in the tomato paste, chipotle peppers, ground cumin, and ground coriander. Cook for another minute to toast the spices and combine the flavors.
Pour in the beef broth and deglaze the pot by scraping up any browned bits from the bottom with a wooden spoon. Add the bay leaf.
Return the browned roast to the pot, ensuring it is partially submerged in the liquid. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook for approximately 4 hours, or until the beef is tender and easily shreds with a fork.
Remove the pot from the oven. Transfer the roast to a cutting board and use two forks to shred the meat. Discard the bay leaf.
Return the shredded beef to the pot and mix it with the cooking liquid to keep it moist and flavorful.
Heat the corn tortillas on a dry skillet or directly over a gas flame until warm and slightly charred.
Assemble the tacos by placing a generous amount of shredded beef into each tortilla. Garnish with fresh cilantro, diced white onion, and crumbled queso fresco, if desired. Serve with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
5579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.3 g | 444% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 5611 mg | 244% | |
| Total Carbohydrate | 320.0 g | 116% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 28.6 g | ||
| Protein | 315.0 g | 630% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1336 mg | 103% | |
| Iron | 50.1 mg | 278% | |
| Potassium | 6296 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
