Mexican Pot Roast Tacos

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
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
Kosher salt
3 cups finely shredded white cabbage

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.

Source: Tyler Florence Food Network