Mexican Pot Roast

Authentic Mexican Pot Roast Recipe with Beer and Spices

Region / culture: Mexico | Preparation time: 4 hours | Cooking time: 2.5 hours | Servings: 8

Introduction

Mexican Pot Roast is a flavorful and hearty dish that combines tender beef with a variety of spices and vegetables. This dish is perfect for a cozy family dinner or a special occasion.

History

Mexican Pot Roast has its roots in traditional Mexican cuisine, where slow-cooked meats are a staple. This recipe combines classic Mexican flavors with a twist, making it a unique and delicious dish.

Ingredients

6 lb (2.72 kg) beef roast, preferably arm, blade, or cross-rib roast
8 cloves garlic
4 slices bacon, halved
2 tsp salt
0.5 tsp pepper
0.5 cup prepared mustard
0.25 cup vegetable oil
0.5 cup chopped carrot
0.5 cup chopped celery
0.5 cup sliced mushrooms
2 tbsp snipped fresh cilantro
1 tsp ground nutmeg
1 tsp ground thyme
2 jalapeno chiles, seeded and finely chopped
2 bay leaves
0.5 cup chopped onion (1 medium)
12 oz (340 g) beer, 1 bottle

How to prepare

Make a 1.5 inch deep incision across the beef roast.
Wrap each clove of garlic with 1 piece of bacon and insert it into the incision.
Sprinkle salt and pepper on the beef and spread the prepared mustard on it.
Cover the beef and refrigerate it for at least 4 hours.
Cook the beef in oil in a 4 qt (3.78 liter) dutch oven over medium heat until it turns brown.
Stir in the remaining ingredients.
Heat the mixture until it starts boiling and then reduce the heat.
Cover the dutch oven and let it simmer until the beef becomes tender, which should take about 2.5 hours.
Transfer the beef to a warm platter.
Remove the bay leaves from the broth.
Skim the fat from the broth.
Place 2 cups of the broth and vegetables in a blender container; cover it and process it on medium speed until smooth.
Serve the beef with the blended broth and vegetables.

Variations

Add diced tomatoes or bell peppers for extra flavor.
Substitute beef roast with pork or chicken for a different twist.

Cooking Tips & Tricks

Make sure to sear the beef roast before cooking to lock in the flavors.

- Use a dutch oven for slow cooking to ensure the meat becomes tender and juicy.

- Adjust the spice level by adding more or less jalapeno chiles to suit your taste preferences.

Serving Suggestions

Mexican Pot Roast can be served with rice, tortillas, or a side of roasted vegetables for a complete meal.

Cooking Techniques

Slow cooking in a dutch oven is the key technique for making Mexican Pot Roast tender and flavorful.

Ingredient Substitutions

Use olive oil instead of vegetable oil for a healthier option.

- Substitute cilantro with parsley if desired.

Make Ahead Tips

Mexican Pot Roast can be prepared ahead of time and reheated before serving for convenience.

Presentation Ideas

Serve Mexican Pot Roast on a large platter garnished with fresh cilantro leaves for a beautiful presentation.

Pairing Recommendations

Mexican Pot Roast pairs well with a side of Mexican rice, refried beans, and a cold beer or margarita.

Storage and Reheating Instructions

Store leftover Mexican Pot Roast in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Mexican Pot Roast contains approximately 500 calories per serving.

Carbohydrates

Mexican Pot Roast contains approximately 10 grams of carbohydrates per serving.

Fats

Mexican Pot Roast contains approximately 25 grams of fats per serving.

Proteins

Mexican Pot Roast contains approximately 45 grams of proteins per serving.

Vitamins and minerals

Mexican Pot Roast is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

Mexican Pot Roast contains bacon, which may be a potential allergen for some individuals.

Summary

Mexican Pot Roast is a balanced dish that provides a good source of proteins and essential nutrients.

Summary

Mexican Pot Roast is a delicious and comforting dish that combines tender beef with a variety of spices and vegetables. This recipe is perfect for a family dinner or a special occasion, and is sure to be a crowd-pleaser.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was given to me by a dear friend who had spent time in Mexico and learned the art of traditional Mexican cooking. The recipe for Mexican Pot Roast captured my attention immediately with its bold flavors and hearty ingredients.

I remember standing in my kitchen, carefully reading over the recipe and imagining the rich aromas that would soon fill the air. The ingredients were simple yet powerful – a beef chuck roast, onions, garlic, tomatoes, chilies, and a variety of spices that promised to create a dish that would warm the soul.

As I gathered the necessary ingredients and began to prepare the dish, I couldn't help but think back to all the wonderful recipes I had collected over the years. Each one had a story behind it, a memory attached to it that made it special. This recipe for Mexican Pot Roast was no different. It was a reminder of the time I spent with my friend, learning about her travels and adventures in Mexico.

As the pot roast simmered on the stove, filling the kitchen with its irresistible aroma, I couldn't wait to taste the final result. The meat was tender and flavorful, the spices perfectly balanced, and the sauce rich and robust. It was a dish that spoke of tradition and comfort, of shared meals and cherished memories.

I served the Mexican Pot Roast to my family that evening, watching as their faces lit up with delight at the first bite. They couldn't get enough of the tender meat, the spicy sauce, and the comforting warmth of the dish. It was a meal that brought us together, that reminded us of the joys of good food and good company.

From that day on, the recipe for Mexican Pot Roast became a staple in my kitchen. I made it for special occasions and simple weeknight dinners, always with the same sense of excitement and anticipation. It was a dish that never failed to impress, that always brought smiles to the faces of those who tasted it.

Over the years, I shared the recipe with friends and family, passing on the tradition of Mexican Pot Roast to those who appreciated its flavors and its history. Each time I made the dish, I felt a connection to my friend and to the country that had inspired it. It was a way of honoring the places and people who had enriched my life with their culinary traditions.

As I look back on the many recipes I have collected over the years, the recipe for Mexican Pot Roast stands out as one of my favorites. It is a dish that embodies the essence of comfort and joy, of tradition and love. And every time I make it, I am reminded of the power of food to bring people together, to create lasting memories, and to nourish both body and soul.

So as I sit here, penning this story and thinking back on the first time I saw that recipe for Mexican Pot Roast, I am filled with gratitude for all the experiences and adventures that have led me to this moment. And I am filled with excitement for all the meals and memories that lie ahead, waiting to be savored and shared with those I hold dear.