Beef Tacos with Salsa Verde

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Jarred salsa verde provides a genius shortcut for adding acidity and heat to tender slow-cooked meat. Serve with warm corn tortillas and other essential taco toppings like avocado, radishes and tomatoes.
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  • Level: Easy
  • Total: 6 hr 20 min
  • Prep: 10 min
  • Cook: 6 hr 10 min
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  1. 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.
  2. Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
  3. 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.
  4. Serve the meat in tortillas and top as desired. Serve with lime wedges.

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