Beef Tacos with Salsa Verde

  • Level: Easy
  • Total: 6 hr 20 min
  • Prep: 10 min
  • Cook: 6 hr 10 min
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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

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.

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