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Salsa Verde Beef Tacos

Heat the vegetable oil in a large skillet over medium-high heat. Rub the beef with cumin, 1 teaspoon of salt and 1/4 teaspoon of pepper. Add the beef to the skillet and brown each side for 2-3 minutes. Transfer the meat to a 6-quart slow cooker and add the salsa verde, onion, and garlic on top. Cover and cook on low for 6-8 hours. Remove the meat from the slow cooker and shred it with 2 forks. Ret. . .

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Servings: 6

Prep Time: 00:15

Cook Time: 06:00

Main Ingredients

1 tablespoon vegetable oil

3 pounds boneless beef chuck roast

1 teaspoon ground cumin

kosher salt and freshly ground pepper

1 (16- oz) jar salsa verde

1/2 white onion, thinly sliced

2 garlic cloves, minced

1/2 cup chopped fresh cilantro

12 flour tortillas, warmed

limes for serving

optional toppings: shredded lettuce, chopped tomatoes, avocado, sour cream

Preparation

1Heat the vegetable oil in a large skillet over medium-high heat. Rub the beef with cumin, 1 teaspoon of salt and 1/4 teaspoon of pepper. Add the beef to the skillet and brown each side for 2-3 minutes.

2Transfer the meat to a 6-quart slow cooker and add the salsa verde, onion, and garlic on top. Cover and cook on low for 6-8 hours.

3Remove the meat from the slow cooker and shred it with 2 forks. Return it to the slow cooker and stir in the cilantro. Using a slotted spoon remove the meat and use for tacos.

4Serve the meat in warm tortillas and top with preferred toppings. Serve with lime wedges.

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