Pot Roast Tacos

These were amazing!  The meat was flavorful, and had just the right texture; tender, but not without a slight chew to it.  You could taste the cumin and chili, and though it wasn't distinct, the bay leaves added another earthy note.  The recipe made plenty and we reheated it two days later and I think it may have been even better.

Adapted from the recipe Mexican Pot Roast Tacos in Tyler Florence: Dinner at My Place.

• 2 pounds beef chuck roast
• Kosher salt to taste
• Ground black pepper to taste
• Extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 large onion, sliced
• 1 (28-ounce) can crushed tomatoes
• 1 Tbs ancho chile powder
• 1 Tbs cayenne pepper
• 1 Tbs ground cumin
• 3 bay leaves
• 6 fresh corn tortillas
• 3 cups shredded iceburg lettuce
• 2 cups queso fresco, crumbled

Directions

Preheat oven to 300 degrees.

Season all sides of the beef with salt and pepper. In a large Dutch oven, or other heavy pot on moderately high heat put 2 tablespoons of olive oil and brown all sides of the meat.

Add the onions and saute until soft,  add smashed garlic and saute for an additional minute. Then add the crushed tomatoes and all spices.  Fill the pot with water until it just covers the meat and bring to a simmer.  

Cover and place in a 300 degree oven for about 3 hours or until the meat is fork tender. Let the meat cool in the liquid. Once it is cool, shred meat with two forks.  Set aside.

Assemble the tacos:

Lay some shredded beef as a base inside the corn tortilla. Top with queso fresco, salsa (homemade or the stuff from the deli section beats jarred hands-down), and shredded lettuce. If you like additional heat try some hot sauce like Castillo's Salsa Habenera Orange (careful, it's extremely HOT).  Garnish with fresh cilantro leaves, unless like my father-in-law, you're a member of the I Hate Cilantro Community...