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Ingredients:
- 1 tbsp. Vegetable Oil
- 1kg Beef Chuck, roast & boneless
- ½ tsp. Ground Cumin
- 450g Salsa Verde
- ½ White Onion, thinly sliced
- 2 Cloves Garlic, chopped
- ½ cup Fresh Cilantro, chopped
- 12 Tortillas, warmed
- Salt & Pepper to taste
- 250g Lettuce, shredded
- 250g Tomatoes, chopped
- 1 Avocado, for topping
- Lime wedges, for serving
Directions:
- In your LK’s Cast Iron Skillet, heat the vegetable oil over medium-high heat.
- In a medium bowl, add the beef and season with the cumin, salt and pepper to your preference.
- Add the beef to the skillet and cook until golden brown, +- 3 minutes per side.
- Transfer the meat to a slow cooker and top with the salsa, onion and garlic. Cover and cook on high for +-6 hours.
- Remove the meat and place on your LK’s Steak Board. Shred with 2 forks, discarding the excess fat.
- Return the meat to the slow cooker and stir in the cilantro.
- Place the tomato and lettuce in your tacos, add the meat in the tortillas and top with the lime wedges and avocado slices. Enjoy!
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