SHREDDED POT ROAST TACOS WITH BLACK BEAN CILANTRO RICE

In a slow cooker, combine 1 (14.5-oz) can diced fire-roasted tomatoes, undrained; 1 (6-oz) can tomato paste; 1 (7-oz) can chipotle chiles in adobo, chopped; ¼ cup masa harina (such as Maseca); 2 Tbsp red wine vinegar; 1 Tbsp freshly ground black pepper ;2tsp garlic powder ;1tsp dried oregano ;½tsp ground cumin; 1Tbsp kosher salt ;and1 beef bouillon cube. Add 1 (4-lb) chuck roast;

1 large yellow onion, sliced; 1 large red bell pepper, seeded and sliced; and 1 large green bell pepper, seeded and sliced. Cover; cook on high 8 hours or until meat is forktender and falling apart.

Transfer meat to a cutting board; shred with two forks. Using a large spoon, skim and discard fat from top of cooking liquid. Return shredded beef to pot; add ¾ cup chopped

fresh cilantro and 1 Tbsp kosher salt. Keep warm.

Preheat oven to 350°F. Lightly coat a 13-by-9-inch casserole dish with cooking spray. Spread 2 cups

parboiled white rice (such as Zatarain’s) in dish. Top evenly with 1 (15-oz) can black beans, drained and rinsed; dot beans with ¼ cup

unsalted butter, diced into ½-inch pieces.

In a medium bowl, whisk 1 (32-oz) pkg chicken broth, 1 Tbsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder and ½ tsp

onion powder. Pour over rice and beans. Cover tightly with heavyduty foil. Bake 1 hour 15 minutes or until rice is tender. Remove foil. Stir in 1 cup finely chopped fresh cilantro, fluffing rice.

ASSEMBLY

Heat 18 (6-inch) flour tortillas on a gas range directly over medium heat, about 1 minute per side or until slightly charred. Top tortillas with shredded meat, ¾ cup Monterey Jack cheese and, if desired, sliced avocado. Serve with rice. Serves 6.

APRIL 3, 2022