Beef Tacos with Salsa Verde

4.7(11)

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.

by Food Network Kitchen·published 2016-11-16

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Servings

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Total time

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Calories / serving

269 kcal

Ingredients (11)

1 tablespoon vegetable oilvegetable-oil
1 3-pound boneless beef chuck roast
1/2 teaspoon ground cumincumin
Kosher salt and freshly ground pepperpepper
1 16-ounce jar salsa verde
1/2 white onion, thinly slicedonion
2 cloves garlic, smashedgarlic
1/2 cup chopped fresh cilantrocilantro
12 corn tortillas, warmedcorn-tortillas
Shredded lettuce and chopped tomatoes, avocado and/or radishes, for toppingtomato
Lime wedges, for servinglime

Instructions (4 steps)

01Heat 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.
02Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
03Remove 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.

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Not rich — missing servings, total time, or calories.