Simple Salsa:
- One 28-ounce can whole tomatoes (preferably San Marzano), drained, juice reserved
- 1 clove garlic, coarsely chopped
- 1 small red onion, peeled and roughly chopped
- 1 serrano pepper
- Juice of 2 limes
- 1/2 cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
Main Dish Ingredients:
- One 4-pound boneless center-cut chuck roast
- Kosher salt
- 1/2 cup extra-virgin olive oil
- 1 large onion, peeled, trimmed, and thinly sliced
- 7 whole garlic cloves, peeled
- 1 tablespoon ancho chile powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- One 28-ounce can crushed tomatoes, ideally San Marzano
- 9 bay leaves
- 1 small bunch fresh cilantro, plus extra leaves for garnish
- Twenty-four 6-inch corn tortillas, toasted
- 4 cups guacamole
- 2 cups Simple Salsa
- 1 cup thinly sliced radishes
- 1 cup crumbled cotija cheese
