Mexican Pot Roast For Tacos By Tyler Florence

• 2 lbs beef shoulder
• kosher salt & freshly ground black pepper
• extra virgin olive oil
• 2 garlic cloves, smashed
• 1 large onion, sliced
• 1 (28 ounce) can crushed tomatoes (recommended ( San Marzano)
• 1 tablespoon dried ancho chile powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 3 bay leaves

1. Season all sides of the beef with a fair amount of salt and pepper.
2. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.
3. 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.
4. Add the onion and allow to lightly brown, about 3 to 4 minutes.
5. 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.
6. Bring to a boil then reduce heat and simmer with a lid for 3 hours, or until the meat is fork tender.
7. Let meat cool some in the liquid.
8. Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.
9. Garnish with lettuce, cheese and chopped tomatoes--if desired.

beef shoulder, kosher salt, extra virgin olive oil, garlic, onion, tomatoes, chile powder, cayenne pepper, ground cumin, bay leaves

Taken from www.food.com/recipe/mexican-pot-roast-for-tacos-by-tyler-florence-255069 (may not work)