Mexican Pot Roast Filling Recipes

EASY MEXICAN POT ROAST CROCK POT RECIPE

Steps:

• In a Crock-Pot add roast, then the next 7 ingredients. Cook on low for 9 hours. When it is done, shred with two forks, then remove the lid and turn on high and allow the juice to cook down a bit.
• Steam the 3 bags of cauliflower rice in the microwave. Since you are steaming three bags I always add 5 minutes to the cooking time.
• In a 10.25-inch cast iron skillet melt 7 TB of butter. Add the steamed cauliflower rice and saute for 5-7 minutes on medium heat while stirring. Add salt and pepper to taste.
• Spoon the Mexican roast on top of the cauliflower rice allowing the juices to seep down into the cauliflower. Serve together.

POT ROAST TACOS

Steps:

• 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.
• Carefully 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.
• To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
• 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 marry.

MEXICAN POT ROAST TACOS

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
• Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
• To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
• To assemble the tacos:
• Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

KRIS' AMAZING SHREDDED MEXICAN BEEF

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

INSTANT POT MEXICAN STYLE SHREDDED BEEF

Steps:

• Salt and pepper both sides of the chuck roast.
• Select the Saute button on your Instant Pot, and add the oil when the display reads HOT.
• Brown the chuck roast on both sides, about 4 minutes per side.
• Pour the tomatoes over the roast, and add the garlic and onion slices. Pour the water around the sides of the roast.
• Secure the lid on the pressure cooker, select the Manual setting, and set the timer for 75 minutes using the + and - buttons.
• The Instant Pot will beep when it is finished. Allow the pressure to release naturally, then carefully remove the lid.
• Shred the beef with two forks, I place mine on a large dinner plate.
• Remove the tomatoes and onions from the pot and return the shredded beef.
• Add the lime juice, cumin, chili powder, and cilantro, stir to combine.
• Place the lid back on top of the pot until ready to serve.

MEXICAN POT ROAST

Steps:

• Season all sides of the roast with salt and pepper. Add two tablespoons oil to a heavy Dutch oven or other pot that has a tight lid and heat over medium-high heat. Add the roast and sear on all sides until browned, adding the additional olive oil as needed.
• When the roast is turned, add the onion and cook for several minutes right alongside the roast, stirring now and then, then when the roast has browned nicely, add the garlic and cook till fragrant, about a minute. Mix together the tomatoes, chipotle chili, cayenne, and ground cumin and dump it over the roast. Add enough water (go down the side of the pan so you don't wash the vegetables and spices off the meat) to nearly come to the top of the roast. Bring to a boil, reduce to a low simmer and cover tightly.
• Continue to simmer very slowly for three to three and a half hours, checking the liquid level towards the end so the sauce (which should be nicely reduced) does not dry out, until the roast is fork-tender. Let the meat cool a bit and gently break it into chunks and return to the sauce.

MEXICAN POT ROAST

Steps:

• Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
• Cook on both sides until seared well, 6-8 minutes on each side.
• Remove the beef from the pot and add in the onions.
• Sauté until translucent and lightly browned, about 3 to 4 minutes.
• Add in the garlic, green and red bell peppers, diced tomatoes, taco seasoning, beef broth and cilantro and stir well.
• Add the beef back to the pot, cover and cook in the oven at 325 degrees for 3 hours.

MEXICAN POT ROAST

Steps:

• Cut roast into large chunks, remove any large chunks of fat. Heat a large skillet over medium high heat on stove top. Salt and pepper the chunks of beef and brown in skillet. Turning once. Remove beef and place in the bottom of a Dutch oven.
• Heat a non-stick skillet over medium high heat. When hot add dried peppers and toast on each side. About 5 minutes per side. Turn off heat and add about 1 cup of water, just enough to submerge peppers. Let the peppers soak for 25 minutes.
• Meanwhile, place poblano peppers on a sheet pan. Broil in oven until starting to blister and turning brown. Turn poblano peppers and broil on the other side. Remove poblano peppers from oven and place in a zip log bag until nice and steamed. About 10 minutes. When cooled, remove most of the skin with your hands. Don't rinse peppers under water or you'll rinse away that wonderful smoky flavor. Rough chop the poblanos
• Heat oven to 325 degrees.
• When the chiles are soaked, cut the tops off the chiles and remove seeds. Place the soaking water and the chiles in a food processor and blend until smooth.
• Add garlic cloves, oregano, cinnamon and and blend. You should have a thick red sauce that resembles the thickness of catsup. If the mixture is too thick, add a little water. Pour this mixture over the beef in the Dutch oven.
• Add the undrained tomatoes and the chopped poblanos. Cook for 3 hours or until beef is fall apart tender. Check the roast after about an hour and a half and make sure the liquid isn't gone. That depends on the pan you're using. Add about a cup more water if dry. Serve over warmed corn tortillas. Garnish suggestions: radish, limes and avocado.

MEXICAN POT ROAST

Steps:

• Preheat oven to 325*. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides and remove.
• Add the onion to the pot and cook until light golden in colour.
• Add the garlic, green pepper, jalapeno, chili powder and cumin seed. Stir constantly and cook for one minute.
• Add the oregano, beef broth, beer, worcestershire sauce and tomato paste. Stir until combined.
• Return the beef back to the pan. Cover and bake @ 325* for three hours, turning the beef three times.
• When the beef is very tender, remove to a plate and tent with foil.
• Reduce the liquid on top of the stove by 1/3. Season with more chili powder, (to your taste) if desired.
• Stir in cilantro and lime juice.
• Carve the beef, placing on a shallow platter. Pour sauce over and serve.

RED WINE POT ROAST RECIPE

Steps:

• Preheat the oven to 325 degrees F.
• Season the chuck roast with the Kosher salt, pepper, and thyme.
• Add the roast to a large Dutch oven with canola oil on medium heat.
• Brown the meat on all sides, for 3 to 4 minutes on each side. Remove from the pot.
• Add the onions and garlic, and cook for 1 minute, stirring frequently before adding in the tomato paste.
• Cook for 1 more minute, stirring well.
• Add in the beef broth, red wine and the roast.
• Cover and cook in the oven for 3 to 4 hours until fork tender.
• Serve warm, and enjoy!

SLOW COOKER MEXICAN POT ROAST

Steps:

• Pat the chuck roast dry with a paper towel. In a small bowl mix the kosher salt, black pepper and smoked paprika together. Sprinkle over both sides of the chuck roast and pat into the meat.
• Heat a large skillet over medium-high heat. Add the olive oil and then add the roast. Cook on both sides until nicely browned, about 3-4 minutes per side.
• Line a slow cooker with a Reynolds Slow Cooker Liner according to the package directions. Add the onion, celery, carrots and garlic. Transfer the browned roast to the slow cooker. Whisk the water, beef bouillon, ground cumin and chile powder together and pour over the meat.
• Cook for 4 hours on high or 8 hours on low.
• Transfer the meat to a platter. Strain the broth into a jar or measuring cup and transfer the vegetables to a bowl.
• Shred the meat and mix with 1/2 cup or more of the broth, garnish with chopped cilantro if desired, and serve.

MEXICAN SHREDDED BEEF

Steps:

• Stir together spice rub ingredients in a small bowl.
• Rub spice mixture onto the surface of the roast.
• Heat the olive oil in a large skillet over medium-high heat.
• Add the beef, and cook until browned on all sides.
• Place beef in slow cooker insert.
• Reduce heat to medium.
• Add garlic and onion to now-empty skillet, and cook 3-4 minutes, stirring regularly, until onions have just softened.
• Pour onions and garlic around roast.
• Add remaining ingredients to slow cooker.
• Pour in enough water so that the beef is about 2/3 covered with liquid.
• Cover, and cook on LOW for 8-10 hours. Beef will be done cooking when it is fork tender.
• Remove the beef, and shred with 2 forks.
• Turn slow cooker to HIGH and let the sauce cook with the lid OFF for about 20 minutes to thicken the sauce.
• Serve beef topped with sauce, or return beef to slow cooker and toss beef in sauce.

MEXICAN POT ROAST FILLING

Steps:

• In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese.

MEXICAN POT ROAST

Steps:

• Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
• Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
• Cook on Low until meat is fall-apart tender, 8 to 10 hours.

MEXICAN POT ROAST RECIPE

Steps:

• Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
• Cook for 6 to 8 minutes on each side until seared well.
• Remove the beef from the pot and add in the onions.
• Sauté for about 3 to 4 minutes until translucent and lightly browned.
• Add in the garlic, green and red bell peppers, diced tomatoes, taco seasoning, beef broth and cilantro and stir well.
• Add the beef back to the pot, cover and cook in the oven at 325 degrees F for 3 hours.