Mexican Pot Roast Tacos

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Not good. There is no flavor in the meat. Smells great as it's cooking but doesn't come out that way. Very disappointing.

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Take the time to make, it is worth it. I put mine in a dutch oven and instead of simmering on the stove put it in the oven at 275 degrees for about 4 hours and went and ran errands. I reduced the sauce left in the pan and used my immersion blender to make a thick sauce, adjusted the seasoning and put the meat back in the sauce. No salsa was needed. The cabbage is a great touch.

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This was a little time consuming but worth it, I will definitely make again. Didn't make the salsa, the guacamole was very good and made a ton.

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Yes this is as easy as it claims and very good you can pretty much use what ever cut of meat you have on hand I used a couple of chuck roasts and went a little heavy on the ancho powder and a little lighter on the red pepper so it wouldn't be too spicey for my kids, didn't even bother making the salsa it so good on it's own this would also make a very good enchilada meat too

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Good recipe. Nice change from the usual pot roast, next time I think we will use badia seasoning instead of the seasoning listed in the recipe. We made homemade arepas to go with this.

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I am now a taco snob as this recipe has ruined regular ground beef tacos for me!
It's always a hit at our house. I took another reviewers suggestion and I use a 3# chuck roast and sear it then put it in the crock pot for about 8-9 hours with all the other ingredients and it's perfect. Sometimes I add a little beer into the mix if I'm in the mood. I do save the leftover sauce to use for enchiladas. Great recipe!!

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Excellent recipe and everyone loved it after a few small modifications. I used a 4 lb shoulder since I was feeding more people (cooking time was the same at 3 hrs. I used two onions, more garlic and was very heavy handed with the spices. Meat came out after 3 hours perfectly tender. I took a hand blender and blended everything that was left over in the pot (removed the bay leaves first and it thickened up beautifully. It became like a perfect enchilada sauce and I was able to play with the flavors from there. What a perfect sauce to server over the roast!! Thanks for the recipe Tyler.

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If you have the time, this is the best taco recipe! Tastes so authentic.

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Excellent

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Beef was excellent. I removed it after 3 hours and let the sauce reduce. Making my own taco shells was a bust. Next time I'll make enchiladas with the beef.