original recipe found here |
Beef Tacos with Salsa Verde
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.
-Alyssa
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