POT ROAST : MEXICAN FOOD RECIPE
Similar to American-style pot roast but for the addition of the chiles and tomatoes, this pairs nicely with roasted corn and fluffy, buttery mashed potatoes. Serves 6
3 tablespoons olive oil 3-pound pot roast 1⁄2 cup flour 1 large yellow onion 1 garlic clove 6 medium-sized red tomatoes 4 fresh morita chilies 1⁄4 teaspoon dried oregano 1 teaspoon salt
DIRECTIONS1. Preheat oven to 350°F. 2. Heat the olive oil in a large skillet on medium. Dredge the beef in the flour by pounding the flour into the meat until no more flour will stick. Place the beef in the skillet. Cook, turning until the meat is brown on all sides. 3. Peel the onion and garlic clove. Cut the onion into 1⁄4-inch-thick rings and mince the garlic. Cut the tomatoes into 1-inch pieces. Stem and seed the chilies and cut into 1⁄4-inch pieces. 4. Place the pot roast in a roasting pan. Sprinkle with oregano and salt, and cover with the remaining ingredients. 5. Cook, covered, for 2 hours.
Morita Chilies Morita chilies are a type of jalapeño that has been dried and smoked. They tend to be a bit hotter than regular jalapeños and less smoky than chipotles.