20 Mexican Pot Roast Filling Recipe They're Simply Irresistible!

Ingredients

For the pot roast:

• 3 lbs chuck roast
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth

For the filling:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 bell peppers, chopped
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 cup salsa
• 1 cup shredded cheese

Instructions

1. Prepare the pot roast:

• In a small bowl, mix together the chili powder, garlic powder, cumin, oregano, paprika, salt, and black pepper. Rub the spice mixture all over the chuck roast.
• In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the seasoned chuck roast and sear each side for about 3-4 minutes, until browned.
• Remove the seared chuck roast from the pot and set aside. In the same pot, sauté the onion and garlic until softened, about 3-4 minutes.
• Return the chuck roast to the pot and add the beef broth. Bring to a boil, then reduce heat to low, cover the pot, and let the roast simmer for about 3 hours, until tender and easily falls apart.
• Once done, remove the pot roast from the pot and let it cool for a few minutes. Using a fork, shred the meat into small pieces.

2. Make the filling:

• In a separate pan, heat vegetable oil over medium-high heat. Add the onion and bell peppers and sauté until softened, about 3-4 minutes.
• Add the shredded pot roast, black beans, corn, and salsa to the pan. Mix well and let it cook for another 3-4 minutes, until heated through.

3. Assemble the tacos:

• Warm up your tortillas in a pan or microwave. Place a few spoonfuls of the filling in the center of each tortilla.
• Sprinkle some shredded cheese on top of the filling and fold the tortilla in half.
• Place the tacos in a pan and cook for 2-3 minutes on each side, until the tortilla is crispy and the cheese is melted.
• Serve hot and enjoy your delicious mexican pot roast filling tacos!

With its flavorful and versatile nature, this mexican pot roast filling recipe is a must-try for any Mexican food lover. Whether you use it as a filling for tacos, burritos, or any other dish, this dish is sure to satisfy your cravings and impress your family and friends. So why not give it a try and add some Mexican flair to your next meal?

HTML code:

<intro>
The rich and flavorful <b>mexican pot roast filling</b> is a staple in many Mexican households. This versatile dish can be used to make delicious tacos, burritos, enchiladas, and more. Its <b>hearty and savory</b> flavors make it a crowd-pleasing favorite, perfect for family dinners and gatherings. In this article, we will share a <b>professional and well-organized</b> recipe for <b>mexican pot roast filling</b> that will leave your taste buds craving for more.
</intro>
<h2>Ingredients</h2>
<h3>For the pot roast:</h3>
<ul>
<li>3 lbs chuck roast</li>
<li>1 tbsp <b>chili powder</b></li>
<li>1 tbsp <b>garlic powder</b></li>
<li>1 tsp <b>cumin</b></li>
<li>1 tsp <b>oregano</b></li>
<li>1 tsp <b>paprika</b></li>
<li>1 tsp <b>salt</b></li>
<li>1 tsp <b>black pepper</b></li>
<li>2 tbsp vegetable oil</li>
<li>1 onion, chopped</li>
<li>4 cloves garlic, minced</li>
<li>1 cup beef broth</li>
</ul>
<h3>For the filling:</h3>
<ul>
<li>1 tbsp vegetable oil</li>
<li>1 onion, chopped</li>
<li>2 bell peppers, chopped</li>
<li>1 can <b>black beans</b>, drained and rinsed</li>
<li>1 can <b>corn</b>, drained</li>
<li>1 cup <b>salsa</b></li>
<li>1 cup <b>shredded cheese</b></li>
</ul>
<h2>Instructions</h2>
<h3>1. Prepare the pot roast:</h3>
<ul>
<li>In a small bowl, mix together the <b>chili powder, garlic powder, cumin, oregano, paprika, salt, and black pepper</b>. Rub the spice mixture all over the chuck roast.</li>
<li>In a large pot or Dutch oven, heat the <b>vegetable oil</b> over medium-high heat. Add the seasoned chuck roast and sear each side for about 3-4 minutes, until browned.</li>
<li>Remove the seared chuck roast from the pot and set aside. In the same pot, sauté the <b>onion and garlic</b> until softened, about 3-4 minutes.</li>
<li>Return the chuck roast to the pot and add the <b>beef broth</b>. Bring to a boil, then reduce heat to low, cover the pot, and let the roast simmer for about 3 hours, until tender and easily falls apart.</li>
<li>Once done, remove the pot roast from the pot and let it cool for a few minutes. Using a fork, shred the meat into small pieces.</li>
</ul>
<h3>2. Make the filling:</h3>
<ul>
<li>In a separate pan, heat <b>vegetable oil</b> over medium-high heat. Add the <b>onion and bell peppers</b> and sauté until softened, about 3-4 minutes.</li>
<li>Add the shredded pot roast, <b>black beans, corn, and salsa</b> to the pan. Mix well and let it cook for another 3-4 minutes, until heated through.</li>
</ul>
<h3>3. Assemble the tacos:</h3>
<ul>
<li>Warm up your tortillas in a pan or microwave. Place a few spoonfuls of the filling in the center of each tortilla.</li>
<li>Sprinkle some <b>shredded cheese</b> on top of the filling and fold the tortilla in half.</li>
<li>Place the tacos in a pan and cook for 2-3 minutes on each side, until the tortilla is crispy and the cheese is melted.</li>
<li>Serve hot and enjoy your delicious <b>mexican pot roast filling</b> tacos!</li>
</ul>
<p>With its <b>flavorful and versatile</b> nature, this <b>mexican pot roast filling</b> recipe is a must-try for any Mexican food lover. Whether you use it as a filling for tacos, burritos, or any other dish, this dish is sure to satisfy your cravings and impress your family and friends. So why not give it a try and add some Mexican flair to your next meal?</p>