I recently got a Cocinaware Dutch Oven, which came with the easiest recipe for something called pot roast tacos. All you had to do was take a roast and cook it with salsa, then make tacos with it. I could do that without thinking about it.
It was also easy to play around with the recipe. I didn’t have the chipotle and garlic salsa called for, so I used what salsa I had on hand. I also used cabbage leaves instead of corn or flour tortillas to cut way, way back on the carbohydrate count. And I altered the fillings to include a pico de gallo made with the first serrano pepper from the fall harvest as well as sliced radishes. (If you are using a corn or flour tortilla, you could add shredded cabbage for a sweet note.)
You could also spoon a little of the salsa from the pot onto the taco, if you want it a little more moist. You could even use pork shoulder instead of beef.
The main thing is to make it the way you like it.
Tia Lety’s Chipotle Pot Roast Tacos
2 to 3 pound boneless shoulder chuck roast
Salt, to taste
Pepper, to taste
2 tablespoons canola oil
1 (16-ounce) jar chipotle and garlic salsa or your favorite salsa
3 large tomatoes, peeled and sliced thin
3 avocados, peeled and sliced thin
2 red onions, sliced thin
1 (30-count) package white corn tortillas
Heat the oven to 325 degrees.
Season the roast with salt and pepper to taste. Heat the dutch oven over high heat for 3 minutes. Add the canola oil and brown the roast on each side for 3 minutes.
Add the salsa to the roast, cover the dutch oven and place on the lowest oven rack. Cook the roast for 2 hours or until the meat is tender enough to fall apart easily.
Place the taco fillings on a platter and serve the chipotle beef with heated white corn tortillas.
Makes 30 tacos.
Adapted from Cocinaware