Ingredients
The following ingredients have 4 Servings
- 1 tablespoon vegetable oil
- 3 pounds boneless beef chuck roast (, trimmed of excess fat)
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 16 ounce jar salsa verde
- 1 medium sweet onion (, sliced thin)
- 3 cloves garlic (, smashed)
- 1/2 cup chopped fresh cilantro
- 16 whole high quality corn tortillas (, warmed)
- 1/4 cup sour cream
- 1 medium ripe avocado (, diced)
- 2 small limes (, quartered)
Instruction
- 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.
