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Mexican Pot Roast Tacos Recipe

244 faves | 2 recommends
Nutrition per serving    (USDA % daily values)


Anything that says "homemade,""Mexican food," "taco" and "lime" all together is a favorite of mine. I LOVE homemade tacos, with the shells fried, and meat home-cooked and seasoned, and all the fresh goodies that go with it. My other favorite is tilapia with lemon and lime juice, baked in the oven for about 20 minutes, served with shredded cheese, on a tostada shell (flat), tomato, lime juice, fresh cilatntro, onion, and taco sauce. The fam LOVES taco or tostada night...
Kim Studer Siegal   •  27 Mar   •  Report
Thanx n I like ur recipe
Muhmmad Anwar   •  26 Mar   •  Report
going to have to try this
Corey Johnson   •  26 Mar   •  Report
This recipe is unbelievably good.
Andrea Cutright   •  24 Mar   •  Report
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Ingredients for 6 servings

Freshly ground black pepper

1 medium yellow onion, chopped

2 cloves garlic, smashed

3 cups finely shredded white cabbage

1 small red onion, roughly chopped

6 ripe avocados

1 garlic clove, roughly chopped

1 large onion, sliced

1 tablespoon cayenne pepper

6 fresh medium corn tortillas

Freshly cracked black pepper

2 serrano chiles, cut into rounds

3 limes, juiced

1/4 bunch fresh cilantro leaves

1 tablespoon ancho chile powder

Extra-virgin olive oil, for drizzling

2 pounds beef shoulder

1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped

Extra-virgin olive oil

1 serrano chile

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

Kosher salt

1 garlic clove, smashed then minced

1/2 cup chopped cilantro leaves

1 (28-ounce) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)

1 tablespoon ground cumin

vegetable oil, for deep frying

2 limes, juiced

3 bay leaves

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