Easy Delicious Pot Roast Recipe ! #yummy #comfortfood #recipe #cooking #potroast #fyp
Mexican Pot Roast in the Ninja Foodi
This Mexican Pot Roast is ready in less than 1 hour and the meat is butter tender! A one pot meal in the Ninja Foodi that is fantastic! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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Tyler Florence Makes Mexican Pot Roast Tacos | Tyler's Ultimate | Food Network
Tyler Florence's Pot Roast Tacos are the perfect rich, meaty bite!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mexican Pot Roast Tacos
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 3 hr 45 min
Prep: 15 min
Cook: 3 hr 30 min
Ingredients
2 pounds beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
One 28-ounce can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Vegetable oil, for deep frying
6 fresh medium corn tortillas
3 cups finely shredded white cabbage
Guacamole, recipe follows
1/4 bunch fresh cilantro leaves
For the simple salsa:
One 28-ounce can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
1 small red onion, roughly chopped
1 Serrano chile
1 garlic clove, roughly chopped
2 limes, juiced
1/2 cup chopped cilantro leaves
Kosher salt
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling
Guacamole:
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions
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.
Guacamole:
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.
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Tyler Florence Makes Mexican Pot Roast Tacos | Tyler's Ultimate | Food Network
Easy Crockpot Mexican Shredded Beef
Flavor-packed, tender, fall-apart, Mexican-style Shredded beef! Super easy, made with just a chuck roast, and a few pantry staples.
FULL RECIPE HERE:
This beef is so versatile...it can be used in tacos, burritos, quesadillas, taquitos, and more!
No need to brown the roast first...although, you definitely can for an added depth of flavor! But, we skip this step...and it comes out full of flavor!
The video shows how to make it in the Crock pot slow-cooker, but it can also be made in the Instant Pot or Stove-top (instructions on food blog).
Get the FULL DETAILED RECIPE HERE:
Try this Mexican Shredded beef in Crispy Shredded Beef Tacos {with Baked Taco Shells}!
It takes only 2 cups of this beef to make about 12-14 tacos, so you will have plenty leftover for another meal! Get the recipe here:
Recommended Equipment:
(click the item if you need to order)
Any of these can be used, depending on what method you choose to cook the beef!
Crockpot:
Instant Pot (6 qt):
Large Stockpot
Dutch Oven:
#mexican #beef #crockpotrecipes #slowcooker #tacos #instantpot #mexicanfood #mexicanfoodrecipes #easyrecipe #ketodiet #ketorecipes #keto
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Best Mexican Style Shredded Beef Recipe On Earth
Best Mexican Style Shredded Beef Recipe On Earth! Perfectly seasoned, slow cooked until fall off the bone tender. Pairs great with tacos, burritos, chimichangas, tortas, nachos, and so much more.
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Tammy's Mexican Style Shredded Beef Recipe
2 to 2 1/2 lbs chuck pot roast
oil (High smoked point oil: avocado, sunflower, canola, peanut)
salt to taste
ground black pepper to taste
1 tablespoon adobo
1 tsp allspice
1 teaspoon cumin
2 teaspoon ground oregano
2 chipotle peppers in adobo
1 teaspoon ground coriander
2 teaspoon smoked paprika
2 teaspoon regular paprika
4 cups beef broth
1 cup orange juice
2 chipotle peppers in adobo sauce
2 onions diced
5 garlic cloves chopped
2 tomatoes diced
Add oil and season the beef with salt and black pepper
Add a small amount of oil to the dutch oven or pot.
Sear on both sides. Remove and set aside.
Add onions, garlic, tomatoes, and cook for about 3 minutes before adding the seasoning.
Add the seasonings and combine, cook the seasoned veggies for 5 minutes.
Add beef broth and combine. Add the orange juice and combine.
Add the beef and chipotle peppers in adobo sauce, combine, and cover with a lid.
Place into the oven at 375 F for 2 1/2 hours or until the meat is extremely tender.
Stovetop cooking option: On medium heat, stew / braise the meat until tender. Add more liquid if necessary (ex.water, beef broth until cooked through and tender.)
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Mexican Inspired Pot Roast!!!
Hey everyone, thanks for stopping by my kitchen. Today we're headed over to Mexico with this Mexican inspired pot roast, everything you love about the classic pot roast, but with the flavors of Mexico!! I can not begin to tell you how incredible my whole house smelled. I'm in love. Love you guys, and thanks again for watching and supporting me. It means the world to me.
Recipes with Resa
Every roast is a different size so below I have added the Ingredients for a roast up to 5 pounds, and spices and seasonings for each pound.
Ingredients
1 large roast, pork or beef will work
2-4 pounds of potatoes for every 5 pounds of meat
2 cups of stock, chicken or veggie, for every 5 pounds of meat
1 large brown onion, roughly chopped
4 large carrots, peeled and roughly chopped
4 cloves of fresh garlic if you have it, placed with the carrots and onion
2-4 tablespoons Worcestershire sauce
2-4 tablespoons apple cider vinegar
1 14.5 oz can of diced tomatoes for every 5 pounds meat
1 bay leaf for every five pounds of meat
The rub
2-4 tablespoons oil
2 teaspoons pasilla chilis per pound of meat
1 teaspoon black pepper per pound of meat
1 teaspoon onion powder per pound of meat
1 teaspoon garlic powder per pound of meat
1 teaspoon Mexican oregano per pound of meat (any oregano will work)
1 teaspoon smoked paprika per pound of meat
3/4 teaspoon cumin for every pound of meat
1/2 teaspoon instant coffee per pound of meat
1/2 teaspoon salt per pound of meat, or salt to taste
1/4 teaspoon brown sugar per pound of meat
**For the cayenne pepper, I used 1/2 -3/4 teaspoons per pound of meat, that makes this a mild heat, IMO, but if you're not used to using this spice start with 1/8 teaspoon per pound of meat**
Directions
In a large roasting pan place your roast, rub the roast down with the oil, then the spice rub. Place all veggies around the roast, then cover with stock. Pour in Worcestershire sauce and ACV, cover with foil and place into a 350 degree oven for around 3-5 hours, this will vary depending on the size of your roast. Poke roast with a butter knife and it should slide in with no resistance in several spots. Skim any fat and remove bay leaf, enjoy.
Let me know if I missed anything, and if you have any questions I'll answer as soon as I can.
#potroast #mexicanfood #classic
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