The tradition of Taco Tuesday has been re-instituted in our house. We had it going for a long time, but I kind of got burned out. Back by popular demand, this time I’ve gone on the offensive against the taco doldrums by creating a Pinterest board where lots of yummy and creative recipes reside.
On Taco Tuesday, I’m cooking for three hungry guys.
Two of them would prefer the ground beef variety with a crispy shell.
One of them likes anything beef.
Personally, I’d make shrimp or fish tacos with a crunchy slaw and avocados if left to my own devices. Needless to say, I get ruled out ALL the time.
Last week, we made grilled chicken soft tacos. This week, because chuck roast is on sale at Brookshire’s, I’ll be making these Salsa Verde Beef Tacos. The guys get their beef; I get my green stuff. It’s a win/win. Since this should freeze well, maybe I’ll break out the leftovers next week and serve half Salsa Verde Beef Tacos, half shrimp tacos. Another win.
Salsa Verde Beef Tacos
1 Tbs vegetable oil
3 lb boneless beef chuck roast
1 tsp ground cumin
1 tsp kosher salt
1/4 tsp freshly ground pepper
1 (16 oz) jar salsa verde
1/2 white onion, thinly sliced
2 limes, freshly juiced (juice reserved)
2 Tbs hot sauce, or to taste
2 cloves garlic, minced
1/2 cup fresh cilantro, chopped
12 flour tortillas, warmed
limes, for serving
optional toppings: shredded lettuce, chopped tomatoes, avocado, sour cream
Heat the vegetable oil in a large skillet over medium–high heat. Rub the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add the beef to the skillet; brown each side for 2 to 3 minutes.
Transfer the meat to a 6-quart slow cooker. Add the salsa verde, onions, lime juice, hot sauce and garlic on top. Cover and cook on low setting for 6 to 8 hours.
Remove the meat from the slow cooker; shred it with 2 forks. Return meat to slow cooker and stir in the cilantro. Using a slotted spoon, remove meat and use for tacos.
Serve the meat in warm tortillas and top with preferred toppings. Serve with lime wedges.
Nutritional Information: Calories Per Serving: 575, Calories from Fat: 163, Fat: 18 g (6 g Saturated Fat), Cholesterol: 203 mg, Sodium: 734 mg, Potassium: 1048 mg, Carbohydrates: 27 g, Fiber: 4 g, Sugar: 2 g, Protein: 73 g
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