Recipe: Pot Roast Tacos

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Pot Roast Tacos

The meat should be cooked until it is absolutely falling apart.
The soft beef, cloaked in thick chile sauce and wrapped in
flour tortillas, is comfort food at its' finest. To make the pot
roast mild enough for the whole family, omit the pasillas.

Roasted potatoes and a green salad go well with the tacos.

"7 bone" chuck roast, about 4 lbs
1 Tbsp salt
1 tsp freshly ground black pepper
2 cloves garlic, slivered
2 Tbsp vegetable oil
2 onions, coarsely chopped
1 cup beef stock
1 cup tomato sauce
1 tsp dried oregano
1/2 tsp cumin (comino)
2 ancho chiles, stemmed and seeded
2 pasilla chiles, stemmed and seeded (optional)
12 warm flour tortillas

Season the roast with the salt and pepper. Pierce the meat with a knife in several places and insert the garlic slivers. In a large heavy heat the oil over high heat. Brown the roast for 3 minutes on each side, then add onions. Cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the stock, tomato sauce,
oregano and cumin. Reduce heat to low.

Put the ancho and pasilla chiles in the braising liquid and allow to simmer for 10 minutes or until soft. Remove the chiles and 1 cup of the braising liquid and transfer to a blender. Puree the mixture and return it to the pot. Cover and simmer over low heat for 3-4 hours or until meat falls completely from the bone and shreds easily with a fork.

Transfer the meat to a cutting board. Trim away the gristle
and bones. Shred the meat and put it on a serving plate.
Pour the braising liquid into a gravy boat or bowl.
Serve with warm tortillas. Makes 12