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    Home » Recipes » Mexican » Mexican Pot Roast

    Mexican Pot Roast

    Last Updated November 9, 2022. Originally Posted September 29, 2014 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Mexican comfort food at its best!
    Jump to Recipe Print Recipe

    In Mama Maggie’s Kitchen was invited to participate in #MomentosCoke as part of Coca Cola’s celebration Hispanic Heritage Month. All opinions expressed are my own.

    Coca Cola logo

    You know how there are some foods that remind you of home? Believe it or not, for me, Coke is one of them. I remember my abuelita asking my primos to run to the store to buy a liter of Coke for dinner. We always had a container with Coke bottles de vidrio outside the kitchen to return to the grocery story. If not, they would charge us full price, and who wants to spend an extra peso?

    Coke and Diet Coke in the frige

    Coke has been a part of so many of the important moments in my family’s life. Birthdays, bautizos, Mother’s Days. This Hispanic Heritage Month, 9 families will win a grand prize – $2,000 Delta Airlines voucher and a $1,000 gift card. Second Place prizes include 27 $500 Delta Airlines travel vouchers. And third place prizes – 270 international calling cards worth $40. To enter: CLICK HERE OR Post a picture on Twitter or Instagram of your family using #MomentosCoke

    Mexican Pot Roast served in plate

     

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    Mexican Pot Roast | In Mama Maggie's Kitchen

    Mexican Pot Roast

    Mexican comfort food at its best!
    No ratings yet
    Print Pin Rate
    Course: Main
    Cuisine: Mexican
    Prep Time: 25 minutes
    Cook Time: 3 hours 25 minutes
    Total Time: 3 hours 50 minutes
    Servings: 10
    Calories: 180kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 pounds beef shoulder
    • salt
    • black pepper
    • Extra-virgin olive oil
    • 2 cloves garlic minced
    • 1 large onion diced
    • 1 28-ounce can crushed tomatoes
    • 1 tablespoon chile powder
    • 1 tablespoon cayenne pepper
    • 2 tablespoons ground cumin
    • 2 bay leaves
    • 2 cups beef broth
    • 1 can Coke
    • cilantro toppings
    • green onion toppings

    Instructions

    • In a large stock pot, heat the olive oil.
    • Season beef with salt and pepper.
    • Brown in the oil on all sides.
    • Add garlic, onion, tomatoes, chile powder, cayenne pepper, cumin, bay leaves, broth, and Coke.
    • Scrape the bottom of the pan to release the brown bits.
    • Cover and let simmer for 3 hours.
    • Top with cilantro and green onions.
    • Serve with tortillas and roasted potatoes.

    Notes

    Optional top with cilantro and green onions.

    Nutrition

    Calories: 180kcal | Carbohydrates: 3g | Protein: 27g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 256mg | Potassium: 427mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 1.5mg | Calcium: 31mg | Iron: 3.8mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

     

    Coca Cola can

    I’m not much of a Coke drinker, but I like to have it on hand because my mom LOVES it and so do many of my friends. Maybe it’s because it all reminds us of home and those #MomentosCoke Every now and then, I’ll even add it to my food like here in my Mexican Pot Roast.

    Mexican Pot Roast

    I don’t know what it is about Coke, but it makes the meat very tender. Con unas tortillas, this Mexican Pot Roast is delicious! But I might be slightly biased. 😉

    Mexican Pot Roast served in a plate

     

    What Have You Cooked Using Coke?

     

    Filed Under: Mexican

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Angela

      October 4, 2014 at 2:14 am

      This looks delightful. I used root beer in my crock pot pulled pork recently and wasn’t sure about the taste. But it was my first time. I love coke on occasion. Too much is no bueno. I love that you connected the story and talked about your abuelita, reminded me of mine! She is with the angels now. Anyway, I am definitely going to try this.

      Reply
      • Maggie Unzueta

        October 6, 2014 at 1:32 pm

        Root beer. I don’t think I’ve ever cooked with it. Will have to do that now. 🙂 Thanks for the suggestion!

        Reply
    2. Lisa @ Whisk & Cleaver

      October 4, 2014 at 2:59 pm

      Coke is actually my favorite soda!! But I’ll only drink it out of a bottle or from the McDonald’s soda fountain – otherwise it’s not bubbly or sweet enough 🙂 I definitely know my soda!

      Reply
      • Maggie Unzueta

        October 6, 2014 at 1:34 pm

        LOL! I’ll be sure to bring a Coke can with me when I meet you… one of these days. 🙂

        Reply

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