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Cook the Book: Mexican Pot Roast

Posted by Ed Levine, May 9, 2007 at 4:15 PM

Here's today's recipe from Robb Walsh's Texas Cowboy Cookbook. Robb advises cooking this roast until it is "absolutely falling apart." Wrap the tender meat in flour tortillas to serve.

Mexican Pot Roast
- makes 12 tacos -

Ingredients
One 4-pound bone-in chuck roast

1 tablespoon salt

1 teaspoon freshly ground black pepper

2 garlic cloves, cut in slivers

2 tablespoons vegetable oil

2 onions, coarsely chopped

1 cup beef broth

1 cup tomato sauce

1 teaspoon dried Mexican oregano

1/2 teaspoon ground cumin

2 ancho chiles, seeded

2 pasilla chiles, seeded (optional)

12 flour tortillas, warmed

Procedure
1. Season the roast with salt and pepper. Pierce the meat with a knife in several places; insert garlic slivers.

2. Heat the oil in a large braising pan over high heat. Brown roast 3 minutes on each side; add onions. Cook until onions are tender, about 5 minutes. Add the broth, tomato sauce, oregano, and cumin. Reduce heat to low.

3. Add the chiles; let simmer 10 minutes or until soft. Remove chiles and 1 cup of braising liquid; transfer to a blender. Purée chiles and return to pot. Cover and simmer 3 to 4 hours, until meat falls completely from bone and shreds easily with a fork.

4. Transfer meat to a cutting board. Remove gristle and bones. Shred meat; place meat on a serving plate. Pour braising liquid into a gravy boat or small bowl. Serve with warm tortillas.

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Tags: beef, cobblers, CTB: Texas Cowboy Cookbook, pot roasts, Robb Walsh, Serious Recipes, Texan