Chuck Roast Tacos Plate ( with Homemade Flour Tortillas, Refried Beans & Mexican Rice )

Oh yes 😋—that sounds like a full, restaurant-style Mexican plate! Let’s break it down so you can make Chuck Roast Tacos with Homemade Flour Tortillas, Refried Beans, and Mexican Rice all in one go.

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🥩 Chuck Roast Tacos Plate

Ingredients

For the Chuck Roast Tacos

• 2–3 lb chuck roast

• 1 large onion, sliced

• 4 cloves garlic, minced

• 1 cup beef broth

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp oregano

• Salt & pepper, to taste

• 2 tbsp olive oil

For Homemade Flour Tortillas (makes ~8–10)

• 2 cups all-purpose flour

• ½ tsp salt

• ½ tsp baking powder

• 2 tbsp lard or vegetable shortening

• ¾ cup warm water

For Refried Beans

• 2 cups cooked pinto beans (or canned)

• 2 tbsp oil or lard

• ½ onion, finely chopped

• Salt to taste

For Mexican Rice

• 1 cup long-grain white rice

• 2 cups chicken broth

• 1 small tomato, pureed (or ¼ cup tomato sauce)

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 tsp cumin

• 2 tbsp oil

• Salt to taste

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Instructions

1️⃣ Cook the Chuck Roast

1. Season roast with salt, pepper, cumin, paprika, chili powder, oregano.

2. Heat olive oil in a Dutch oven or slow cooker.

3. Sear roast 3–4 min per side until browned.

4. Add onion, garlic, and broth.

5. Slow cook:

   • Oven: 300°F (150°C) for 3–4 hours

   • Slow cooker: LOW 8 hours

6. Shred the meat once tender. Optional: simmer shredded meat in sauce to soak flavor.

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2️⃣ Make Homemade Flour Tortillas

1. Mix flour, salt, baking powder. Cut in lard/shortening until crumbly.

2. Add warm water gradually, knead into soft dough (~5 min).

3. Divide dough into 8–10 balls, let rest 20–30 min.

4. Roll thin, cook on hot dry skillet 1–2 min per side until lightly browned and puffed.

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3️⃣ Make Refried Beans

1. Heat oil/lard, sauté onions until translucent.

2. Add beans, mash with potato masher or back of spoon.

3. Cook 5–7 min, adding a splash of water if too thick.

4. Season with salt, optional cumin or cheese.

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4️⃣ Make Mexican Rice

1. Heat oil in skillet, toast rice until lightly golden.

2. Add onion and garlic, sauté 1–2 min.

3. Stir in pureed tomato, cumin, and chicken broth.

4. Bring to boil, reduce heat, cover, simmer 15–20 min until liquid absorbed.

5. Fluff with fork before serving.

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5️⃣ Assemble the Plate

• Warm tortillas, fill with shredded chuck roast.

• Serve alongside refried beans and Mexican rice.

• Optional toppings: cilantro, lime wedges, sliced radishes, avocado, cheese, or salsa.

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✅ Result: tender, flavorful tacos paired with creamy beans and perfectly spiced rice—a full Mexican feast you can plate beautifully.

I can also give you a shortcut version using a pressure cooker for the chuck roast so everything is done in under an hour.