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potroast on a corn tortilla with onion and cilantro
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Leftover Shredded Beef Pot Roast Street Tacos Recipe

Leftover chuck roast tossed with salsa verde and spices layered on a grilled corn tortilla with fresh onion, cilantro and more spicy salsa.

Ingredients

  • 6 6" white corn tortillas or flour tortillas if you prefer
  • 2 cups Leftover pot roast - Shredded with some of the juice
  • 1/2 cup salsa verde
  • 1 teaspoon Chili powder
  • 1 teaspoon Garlic Powder or minced garlic
  • 1 teaspoon Onion powder or grated onion
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • Or you could just add 1/4 cup of my homemade taco seasoning instead of the spices listed above.
  • cayenne pepper optional to taste
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh red onion

Instructions

  • If the leftover meat isn't shredded yet, shred it now.
  • In a skillet add the leftover shredded pot roast and 1/4 cup of the broth/juice, the salsa verde and the spices. Stir and let that cook on medium heat until the beef is warmed through.
  • While the beef is heating, wash and chop the cilantro and finely dice the onion.
  • When the beef is heated through and most of the liquid is gone, remove from the heat. Set aside.
  • On a grill, or directly a gas stove using tongs, toast the corn tortillas for about 1 minute on each side to char them a bit. If you don't have a grill or a gas stove you can toast them in a skillet on the stove. If you use this method you may want to spray the tortillas with a small amount of oil.
  • Place the shredded beef onto the warm tortillas and top with the cilantro and diced onion. The tacos are delicious just like this or you can add more salsa, guacamole, pico de Gallo, jalapeno peppers, queso fresco, avocado slices, hot sauce, or sour cream.