Beef Tacos with Salsa Verde

By cserumga

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

Preparation

Step 1

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.