Meat cooks all day in an awesome tomatillo salsa, then shredded, and topped with ripe avocado and tangy lime juice. So good!
I just can’t make these tacos look pretty. I can’t. I’ve tried…and tried.
After making them for the 4th time (!) and taking pictures for the 4th time (!), Paul said to me, “Ame, don’t let perfect get in the way of good.”
Sometimes the ugliest food can be the most delicious. Like refried beans.
So, I’m done photographing these, because I have to share them already. You’re just going to have to trust me how easy and delicious they are. And they are!
No cream of soup. No soggy vegetables. Just juicy and delicious meat that’s been soaking in an incredible bath of flavor for eight hours. Awesome meal to come home to after a long day at work!
- • 1 tablespoon vegetable oil
- • 3 pound boneless beef chuck roast, trimmed of excess fat
- • 1/2 teaspoon ground cumin
- • 1 teaspoon salt
- • 1/4 teaspoon pepper
- • 1 jar (16 ounce) salsa verde
- • 1 medium sweet onion, sliced thin
- • 3 cloves garlic, smashed
- • 1/2 cup chopped fresh cilantro
- • 12 high quality corn tortillas, warmed
- • 1/4 cup sour cream
- • 1 ripe avocado, diced
- • 1-2 small limes, quartered
- Coat a 6-quart slow cooker with nonstick cooking spray.
- In a large pan, heat the oil over medium-high. Season the beef with the cumin, salt, and pepper. Add to the pan and cook for 3 minutes, per side, to a nice golden brown.
- Transfer meat to the slow cooker; add the salsa, onion, and garlic. Cover and cook on low for 8 hours.
- Shred the meat with 2 forks and stir with the liquid.
- Using tongs or a slotted spoon, place some of the meat in each tortilla, topped with some sour cream, avocado, and a sprinkle of cilantro and lime juice.