Mexican Pot Roast Tacos

2 pounds beef shoulder

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

2 cloves garlic, smashed

1 large onion, sliced

1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)

1 tablespoon ancho chile powder

1 tablespoon cayenne pepper

1 tablespoon ground cumin 3 bay leaves

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 (pour around beef not on top), 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.

Recipe courtesy Tyler Florence, 2007

My meal:

I could not find a beef shoulder at the store so I bought a top round, because it is a thicker cut of meat it was not tender after 3 hours so I cooked for 4.5 hours. I let it cool in the liquid and shredded once it our guests arrived. Set up a taco bar with all the fixings for delicious tacos. Side dishes mexican corn, mexican rice and black beans.

For the sour cream I took inspiration from the mixture for the mexican corn. Everyone really liked it.

1/2 cup mayonnaise
1 1/2 cups sour cream

1TBSP. grated white onion

Mix together and let it chill for at least 30 minutes so the flavors can mix well together.