Beef Tacos with Salsa Verde

Total Time:
6 hr 20 min
Prep:
10 min
Cook:
6 hr 10 min

Level:
Easy

Ingredients
  • 1 tablespoon vegetable oil
  • 1 3 -pound boneless beef chuck roast
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 16 -ounce jar salsa verde
  • 1/2 white onion, thinly sliced
  • 2 cloves garlic, smashed
  • 1/2 cup chopped fresh cilantro
  • 12 corn tortillas, warmed
  • Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
  • Lime wedges, for serving
Directions
  • Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.

  • Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.

  • Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.

  • Serve the meat in tortillas and top as desired. Serve with lime wedges.

  • Photograph by Christopher Testani


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Slow-Cooker Meals