Tequila-Lime Pot Roast with Grilled Veggies

Rise above the ordinary this Cinco de Mayo and celebrate with zesty, bright flavors that reflect the vibrant Mexican culture and delight your taste buds. Go the extra mile with this fresh recipe to elevate your dinner to the next level.

Tequila-Lime Pot Roast with Grilled Veggies

 

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Author: Haggen Northwest Fresh

Serves: 4

Ingredients

Tequila-Lime Pot Roast

• 1 boneless chuck or rump roast (about 4 lbs)
• Spice Hut Organic Fajita Seasoning
• 1 Tbsp olive oil
• 2 cups onions, thinly sliced
• 2 Tbsp garlic, minced
• 3 Tbsp ancho chili powder
• 1 cup tequila
• 2 Tbsp tomato paste
• 1 Tbsp oregano
• 1 jalapeno, chopped
• ½ cup pineapple juice
• ¼ cup lime juice
• 1 cup low-sodium chicken broth
• 1 bunch cilantro stems and leaves, finely chopped
• Kosher salt and pepper, to taste
• 8 flour or corn tortillas

Grilled Cabbage, Spiralized Carrots & Scallions

• ½ head green cabbage, shredded
• 2 large carrots, spiralized
• 1 white onion, diced
• 1 bunch of scallions, chopped
• 3 Tbsp olive oil
• ¼ cup red onion, chopped
• 3 Tbsp lime juice
• 1 Tbsp fresh cilantro, chopped
• Kosher salt and pepper, to taste

Garnish (optional)

• Cilantro
• Avocado, sliced
• Jalapeno, sliced
• Sour cream

Instructions

Tequila-Lime Pot Roast

1. Sprinkle fajita seasoning over roast and rub. Save leftover spice for later use. Heat oil in large skillet over medium-high heat and brown meat until all sides are nicely browned, about 7 to 10 minutes. Place roast in slow cooker.
2. Add onions to skillet and saute for about 5 minutes. Add the garlic and chile powder. Pour in tequila. Bring to a boil and reduce tequila to about half. Add tomato paste, oregano, jalapeno, pineapple juice, lime juice, chicken broth, cilantro, salt and pepper. Stir and bring to a boil.
3. Add mixture to slow cooker. Cover and cook for about 8 hours on low or 4 hours on high. Using a fork, shred roast into bite size pieces. Garnish with additional cilantro. Reserve remaining chili sauce from slow cooker and place in a bowl.

Grilled Cabbage, Spiralized Carrots & Scallions

1. Prepare grill for med-high heat. Drizze cabbage, onion and scallions with olive oil. Grill cabbage, carrots and onions, turning occasionally, until vegetable are charred and softened. Toss vegetables in large bowl with red onion, lime juice, cilantro. Season with salt and pepper.

Assembly

1. Warm tortillas in a skillet. Fill each tortilla with pot roast, grilled veggies and a drizzle of the chili sauce. Garnish with additional cilantro, avocado, jalapeno or sour cream.

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