Salsa Verde Beef Tacos
Tender shredded beef tacos simmered in salsa verde and topped with fresh cilantro and onion.
Ingredients
- 2 pounds beef chuck roast
- 2 cups salsa verde
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 12 corn or flour tortillas
- ¼ cup fresh cilantro
- ½ cup diced onion
- 1 lime cut into wedges
- ½ cup crumbled queso fresco optional
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Season beef with salt and pepper and sear on all sides until browned. Add garlic, cumin, and chili powder. Pour in salsa verde and bring to a simmer. Cover and cook on low for 1½–2 hours until beef is tender. Shred beef with forks and mix back into sauce. Warm tortillas and fill with shredded beef. Top with cilantro, diced onion, queso fresco, and lime juice.
Notes
Use slow cooker or Instant Pot for alternative cooking methods. The beef can be made ahead and reheated for taco night.