Chuck Roast Tacos for the Unassuming Epicurean
🥩 + 🥑 = 🎉
While the Norwegian Fredagstaco always has a place in my heart, preparing more highfalutin tacos takes very little work. Toss salt and pepper on a chuck roast, let it cook for a few hours, and the result is on par with a respectable taco truck.
With the meat, I like a zesty guacamole to balance out the salt—see recipe below. Serve it on jicama tortillas, and you have a downright tropical palate going.
- 1 boneless chuck roast, 3 lbs
- 3 avocados, chopped and/or mashed
- Juice from 2 limes
- Juice from 1 orange
- ½ white onion, finely chopped
- 1 Anaheim pepper, finely chopped
- ½ cup cilantro, chopped
- 1 tbsp of paprika (I usually go heavier)
- 1 tsp of hot sauce (Though more is better—I like El Yucateco’s habanero sauce)
- Salt and pepper to taste
For the roast:
- Set oven to 325 degrees.
- Generously salt and pepper the roast.
- Add to a covered Dutch oven and bake for one hour per pound. In this case, three hours.
- The beef is ready when you can easily shred it with two forks. You want to tear it into fairly chunky pieces.
- Increase heat to 425 degrees.
- Give the shredded beef a good toss and place the pot back in the oven for 20 minutes, uncovered.
For the guacamole:
Mash the avocados to whatever consistency you desire, and mix in the rest of the ingredients.
And that’s it: Serve the tacos with a Topo Chico Cup for an extra classy experience.