Ingredients
1 package Tyson® Yankee Pot Roast, Fully Cooked, Choice
Chipotle Pot Roast Taco Meat
1/3 cup Oil
18 oz Onions, fresh, diced
1-1/4 oz Garlic, fresh, minced
1 tbsp Ground cumin, dry
2 cup Roasted poblano salsa, commercially prepared
2 tbsp Chipotle peppers in adobo sauce, canned, pureed
2 tbsp Spanish paprika, dry
Chipotle Seasoned Taco Shells
36 Mexican Original® Yellow Corn Tortillas, 6-inch
3 tsp Chipotle seasoning, dry
12 oz Iceberg lettuce, shredded
36 Avocado slices, fresh
12 oz Mexican queso fresco, crumbled
12 Lime wedges, fresh
12 Cilantro sprigs, fresh
Method
1 Remove beef from package and strain vegetables from au jus. Reserve beef and au jus for immediate use. Retain vegetables for later use.
Slice beef into 2-inch-thick slices and shred into 2-inch by 1-inch chunks. Place in full-size steam table pan. Hold chilled below 40°F.
2 Heat oil in large rondeau or stockpot over medium heat. Add onions; sauté 5 minutes. Add garlic and cumin; cook 1 minute. Add remaining ingredients and 3-½ cups reserved au jus. Simmer for 5 minutes. Remove from heat and pour over beef. Roast uncovered in preheated 350°F conventional oven for 1 hour. Keep warm above 140°F.
3 Deep-fry tortillas at 350°F for 30 seconds. Remove, drain, and gently fold into taco shape. Season with chipotle seasoning. Hold warm.
4 To assemble single serving: Portion 8 ounces pot roast in bowl on large round platter. Serve with 3 taco shells. Arrange 1 ounce lettuce, 3 slices avocado, 1 ounce cheese, 1 lime wedge, and 1 cilantro sprig.
This recipe uses a base with the reconstitution ratio of 1 teaspoon per cup.
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