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