Mexican Pot Roast Tacos | Recipe | Food network recipes, Recipes, Pot roast

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Mexican Pot Roast Tacos

229 ratings

· Gluten free · 6 servings

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Ingredients

Meat

• 2 lbs Beef shoulder

Produce

• 6 Avocados, ripe

• 3 Bay leaves

• 3 cups Cabbage, white

• 1/4 bunch Cilantro, fresh leaves

• 1/2 cup Cilantro, leaves

• 1 big handful Cilantro with, fresh stems

• 2 cloves Garlic

• 2 Garlic clove

• 5 Lime

• 1 Onion, large

• 1 Red onion, small

• 1 Serrano chile

• 2 Serrano chiles, rounds

• 1 28-ounce can Tomatoes

• 1 28-ounce can Tomatoes, whole

• 1 Yellow onion, medium

Condiments

• 1 Guacamole

Baking & Spices

• 1 tbsp Ancho chile powder

• 2 Black pepper, Freshly ground

• 1 Black pepper, Freshly cracked

• 1 tbsp Cayenne pepper

• 3 Kosher salt

Oils & Vinegars

• 3 Olive oil, Extra-virgin

• 1 Vegetable oil

Nuts & Seeds

• 1 tbsp Cumin, ground

Bread & Baked Goods

• 6 Corn tortillas, fresh medium

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