Pot Roast Tacos with Lime Crema
Servings Prep Time
4-6people 20-30minutes
Cook Time
4hours
Servings Prep Time
4-6people 20-30minutes
Cook Time
4hours
Ingredients
Pot Roast Tacos
Lime Crema
Instructions
Pot Roast Tacos
  1. In a large stovetop pot, add water to the halfway mark and bring to a boil. Add in salt, spices, garlic cloves and the roasts. Cover and let boil for a minimum of 3 and half hours. Aim to cook for a good 4 hours. The meat becomes more tender the longer it is cooked. You’ll know the meat is ready when it falls apart easily in the pot with tongs. Drain meat into a large colander and let cool for a few minutes (until easily handled). Using your hands, remove any remaining fat or bone (there won’t be much), break apart into small pieces and place in a serving bowl. This will require little effort—the pot roast should easily fall apart. Note: roasts should always be fully immersed in boiling water. Check on the roasts every hour or so and add water as necessary to cover.
  2. While the pot roast is cooking, prepare lime crema (see below) and taco fixings (chop onion, wash cilantro leaves, slice cabbage, crumble feta). Place in pretty serving bowls and set aside.
  3. To serve, warm up corn tortillas over medium heat in a large dry stovetop pan for a minute or two on each side. Alternatively, wrap a stack of tortillas in aluminum foil and heat in a 350 degree oven for 10-15 minutes. Serve immediately with shredded pot roast and fixings. Enjoy!
Lime Crema
  1. In a blender or food processor, combine avocado, mayo, sour cream, lime juice, zest, water and salt and pepper until smooth and creamy. *Add just enough water until your desired consistency is reached.
Recipe Notes

This recipe is easily adaptable. Dinner for two? You’ll be more than fine with one 1.5 pound blade roast instead of two:) Cut down fixings accordingly.

Not sure which cut of meat to buy? Ask your butcher. I was confused by cuts labelled differently at different grocery stores, and when I asked the butcher, he confirmed that pot roast, or blade roast goes by a bunch of names, but in the end it’s all the same.

Leftover fixings and lime crema? Lucky you. Toss them together for tomorrow’s lunch. They make a colorful, healthy and delicious salad.

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