Mexican Pot Roast For Tacos By Tyler Florence Recipes

MEXICAN POT ROAST FOR TACOS BY TYLER FLORENCE

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, or until the meat is fork tender.
• Let meat cool some in the liquid.
• Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.
• Garnish with lettuce, cheese and chopped tomatoes--if desired.

BRAISED PORK TACOS

Steps:

• Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside. Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes. Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender. Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve.
• Shred the pork. Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top. Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.
• Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water.
• Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.
• Yield: 20 (6-inch) tortillas
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.
• Yield: 2 cups

THE ULTIMATE FISH TACOS

Steps:

• Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
• Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
• Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
• To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

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.