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Once the cooking time has elapsed, carefully transfer the pot roast to a bowl. The result will be a tender, succulent meat that falls apart effortlessly—a true delight for the senses. Skim off excess oil from the liquid accumulated in the pot and reserve it for future use. Reintroduce just enough of the juice to keep the shredded meat moist but not excessively wet.
Creating Tacos
For the taco assembly, corn tortillas are the star of the show. Begin by warming them in some of the leftover oil from the pot roast, then place them in a hot skillet. Layer on a generous helping of queso cheese for a truly authentic taste.
Follow with the succulent pot roast, diced onions, and fresh cilantro. Fold the tortilla to encase the filling and create a beautifully constructed taco.