Beef Tacos with Salsa Verde
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 269
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 59
- Sodium
- 367
- Total: 6 hr 20 min
- Prep: 10 min
- Cook: 6 hr 10 min
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.