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.