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    Home > Mexican Southwest Recipes > Mexican Pot Roast, Just Right Spicy

    Mexican Pot Roast, Just Right Spicy

    Published: Feb 11, 2017 · Modified: Apr 6, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Mexican Pot Roast

    This Mexican Pot Roast Recipe is easy and full of earthy flavors. Your family will love this “just right spicy” version. Take that Sunday Pot Roast South of The Border.

    Mexican pot roast on corn tortillas garnished with radishes and limes.

    Before we get to this Mexican Pot Roast recipe, let’s talk about a couple of Mexican food staples. Have you ever made a Mexican red sauce using guajillo peppers?

    A Mexican cuisine staple, the guajillo pepper has gained popularity in my kitchen over the years. This sweet and smoky pepper, the “Holy Trinity” of Mexican chilies can be used for a variety of sauces in Mexican cuisine.

    You can find guajillos in the Mexican aisle of the grocery store, dried and hanging in clear plastic bags. All you need to do is soak them and let your food processor do the rest. The result is a beautiful, thick, earthy red gravy. You’ll find yourself grabbing for a bag on a regular basis.

    And what’s up with sliced radishes on Mexican food? Sliced radishes are used as a garnish on dishes such as enchiladas or posole. They are visually striking and offer a bright, fresh and slightly bitter contrast to the richness of any Mexican sauce.

    I’ve watched some people push them aside, but you really should try them with a bite of your favorite Mexican dish. No? Then just eat them separately with a sprinkle of fresh lime juice and a dash of salt.

    How to Make Mexican Pot Roast

    Now that we’ve got all of that out of the way, let’s make this Mexican pot roast recipe.

    • Start with the red sauce: just toast Guajillo peppers in a dry non-stick skillet until starting to brown and aromatic.
    • Then cover with just enough water to immerse the chiles and let them soak for 25-ish minutes. Remove tops and seeds from pepper and place water and peppers in a food processor and blend until smooth.
    • Add spices, some tomatoes and roasted poblano peppers and your Mexican Pot Roast is ready for a slow cook in the oven.

    The aromas that fill your house will intoxicate. To serve just slice some radishes, cut up some limes and warm those corn tortillas. You’re ready for a Mexican feast. Enjoy!

    Recipe for Mexican Pot Roast

    Mexican Pot Roast Recipe. Easy beef roast dinner idea with a Mexican flair.

    I hope you give this Mexican Pot Roast recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience.

    And if you have a favorite version of Mexican Pot Roast, let me know, I’d love to give it a try.

    More Mexican Recipes using Roast Beef

    • Mexican Shredded Beef Machaca
    • Crock Pot Roast Beef Tacos
    • Slow Cooker Barbacoa

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Mexican pot roast on corn tortillas garnished with radishes and limes.

    Mexican Pot Roast

    This Mexican Pot Roast Recipe is easy and full of earthy flavors. Your family will love this “just right spicy” version. Take that Sunday Pot Roast South of The Border.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course Beef
    Cuisine: Mexican
    Prep Time: 40 minutes
    Cook Time: 2 hours 30 minutes
    Total Time: 3 hours 10 minutes
    Servings: 6
    Calories: 455kcal
    Author: Lea Ann Brown

    Ingredients

    • 5 Guajillo peppers dried
    • 1 Cup water
    • 3 cloves garlic peeled
    • 1 1/2 teaspoons Mexican Oregano
    • 1/8 teaspoon cinnamon ground
    • 1/2 teaspoon cumin
    • 28 ounce chopped tomatoes undrained
    • Salt and pepper to taste
    • 4 whole poblano peppers roasted and some skin removed
    • 2 1/2 pounds chuck roast cut into large chunks
    • 1/4 cup vegetable oil
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    Instructions

    • Cut roast into large chunks, remove any large chunks of fat. Heat a large skillet over medium high heat on stove top. Salt and pepper the chunks of beef and brown in skillet. Turning once. Remove beef and place in the bottom of a Dutch oven.
    • Heat a non-stick skillet over medium high heat. When hot add dried peppers and toast on each side. About 5 minutes per side. Turn off heat and add about 1 cup of water, just enough to submerge peppers. Let the peppers soak for 25 minutes.
    • Meanwhile, place poblano peppers on a sheet pan. Broil in oven until starting to blister and turning brown. Turn poblano peppers and broil on the other side. Remove poblano peppers from oven and place in a zip log bag until nice and steamed. About 10 minutes. When cooled, remove most of the skin with your hands. Don’t rinse peppers under water or you’ll rinse away that wonderful smoky flavor. Rough chop the poblanos
    • Heat oven to 325 degrees.  
    • When the chiles are soaked, cut the tops off the chiles and remove seeds.  Place the soaking water and the chiles in a food processor and blend until smooth. 
    • Add garlic cloves, oregano, cinnamon and and blend. You should have a thick red sauce that resembles the thickness of catsup. If the mixture is too thick, add a little water. Pour this mixture over the beef in the Dutch oven. 
    • Add the undrained tomatoes and the chopped poblanos. Cook for 3 hours or until beef is fall apart tender. Check the roast after about an hour and a half and make sure the liquid isn’t gone. That depends on the pan you’re using. Add about a cup more water if dry. Serve over warmed corn tortillas. Garnish suggestions: radish, limes and avocado.

    Nutrition

    Calories: 455kcal | Carbohydrates: 8g | Protein: 38g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 130mg | Sodium: 348mg | Potassium: 943mg | Fiber: 2g | Sugar: 4g | Vitamin A: 960IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mexican Pot Roast … It’s What’s for Dinner

    More Mexican Food Recipes

    • Easy Chicken Taco Casserole
    • Mexican Beef Machaca Recipe
    • Easy Cheesy Mexican Omelette With Chorizo
    • Adobo Shrimp Tostadas with Easy Lime Slaw

    Reader Interactions

    Comments

    1. Heather Blake says

      March 02, 2017 at 10:33 am

      I LOVE pot roast. This sounds amazing. I love the idea of Guillio peppers! Never cooked with them before!

      Reply
    2. karrie @ Tasty Ever After says

      February 18, 2017 at 11:56 am

      Love this recipe and looks so delicious! Mexican is my favorite cuisine so will have to try your recipe for next week’s Taco Tuesday! WOOOOOHOOOOO!

      Reply
      • Lea Ann Brown says

        February 26, 2017 at 8:12 am

        Thanks for stopping in Karrie. Mexican is our favorite too.

        Reply
    3. cheri says

      February 17, 2017 at 9:21 am

      5 stars
      Radishes are always so pretty on a plate, I’m afraid that I am the person that enjoys them separately, will try them together next time. Love all the flavors going on here, another great dish Lea Ann.

      Reply
      • Lea Ann Brown says

        February 18, 2017 at 6:57 am

        Thanks Cheri. Give those radishes a try with a bite of spicy Mexican food …

        Reply
    4. Karen (Back Road Journal) says

      February 17, 2017 at 6:18 am

      I’ve got guajillo peppers in my pantry and your pot roast is calling my name. I agree with you about the radishes, I think they make a nice accompaniment.

      Reply
      • Lea Ann Brown says

        February 18, 2017 at 6:58 am

        Thanks Karen. Those guajillo peppers are a permanent resident in our pantry.

        Reply
    5. Adam J. Holland says

      February 16, 2017 at 6:57 am

      5 stars
      Yes ma’am! A former editor of mine used to bring a dish similar to this to our occasional potlucks. It was fabulous. (Admittedly, your recipe looks like it offers up a deeper flavor.) Keep’em coming, girl!

      Reply
      • Lea Ann Brown says

        February 18, 2017 at 6:59 am

        I’d like to hear more about your editor’s version. Any vegetables?

        Reply
    6. Kathryn @ anotherfoodieblogger says

      February 15, 2017 at 11:54 am

      Yumm, my kind of dish! I love anything with chiles in it.

      Reply
      • Lea Ann Brown says

        February 18, 2017 at 6:59 am

        Thanks Kathryn. 🙂

        Reply
    7. John/Kitchen Riffs says

      February 15, 2017 at 8:57 am

      Mmmm, big flavor! This looks terrific — exactly the sort of dish I like. I sometimes do a quick pickle of radishes — they’re a nice garnish. This looks great — thanks.

      Reply
      • Lea Ann Brown says

        February 18, 2017 at 7:00 am

        I need to try pickled radishes. Why haven’t I??? 🙂

        Reply
    8. Maria @ kitchenathoskins says

      February 15, 2017 at 7:42 am

      I’m one of those who push my sliced radishes aside, he he. Raw radishes some how is not for me:) But, this pot roast with all those chillies, oh my…. I’m drooling right now!

      Reply
      • Lea Ann Brown says

        February 18, 2017 at 7:01 am

        Thank you Maria. You really should try a bite of raw radish with Mexican food.

        Reply
    9. Larry says

      February 12, 2017 at 7:53 am

      Looks delicious LA. I recently made an Italian pot roast and now believe my next one should be Mexican – I’ll try to figure out how to make the red sauce from all of that pepper powder we’ve brought home from each trip out there.

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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