Salsa Verde Tacos

Flavorful, fresh, and unforgettably delicious! These salsa verde tacos are so simple, no one will believe they were made solely in a crockpot. By combining just 5 ingredients in the slow cooker, they are ready in 8 hours to be devoured by whomever you are feeding that night. This is my husbands favorite night of the week, always bringing him back for seconds and thirds!

Salsa Verde Tacos

What is Salsa Verde made of?

Salsa verde is made out a vegetable called tomatillos. A tomatillo looks like a little green tomato covered with a husk. Salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro. However, when we are trying to make this dish quick, we grab this salsa verde and its perfect every time.

Can I use a different meat other than chuck roast?

Absolutely! We specifically choose chuck roast because it has really good marbling, making the taco meat tender and juicy. You can easily substitute with bottom round roast, which is typically a little leaner. You can also use a sirloin roast, but it can be a little tougher because of how lean it is.

Salsa Verde Tacos Ingredients

Ingredients for Salsa Verde Tacos

  • 2.5-3lb Chuck Roast
  • 24oz salsa verde
  • 6 Tablespoons Chipotle Tabasco
  • 6 Tablespoons Jalapeno Tabasco
  • 4 Tablespoons Agave nectar
  • Tortillas

How to prepare

Take chuck roast out of container and place in slow cooker.

In a separate bowl, combine 24oz of salsa verde with 6 TBS of jalapeno tabasco, 6 TBS of chipotle tabasco and 4 TBS of agave.

Mix and pour roughly 2/3 of mixture evenly on top of the roast. Reserve the remainder for taco topping.

Place on low and cook for 8 hours with top on.

While roast is cooking, make this amazing relish as the topping! It takes only 5 minutes!

When your 8 hours of cooking are up, shred with two forks while roast is still in the cooker. Set aside until ready to serve.

When building our tacos, we always start by spreading queso on the tortilla topped with the salsa verde meat, marinated tomatoes and onions, guacamole, and remaining tobacco-salsa verde mixture. Yum!

In the event that making our homemade relish is not on the menu, wonderful topping options are:

  • Sour cream
  • Cheese
  • Avocado
  • Salsa
  • Tomato
  • Queso
  • Black Beans

We always always make our marinated tomatoes and onions for this dish specifically. Don’t be limited by the title of the recipe. They aren’t just salsa verde tacos! You can use this beef for burritos or enchiladas or anything you want. One of my husbands favorite ways to eat it is the next morning as steak and eggs!

Yield: Serves 6-8

Salsa Verde Tacos

Salsa Verde Tacos
Prep Time 10 minutes
Cook Time 8 hours
Additional Time 10 minutes
Total Time 8 hours 20 minutes

Ingredients

  • 2.5-3lb Chuck Roast
  • 24oz salsa verde
  • 6 Tablespoons Chipotle Tabasco (Smoked)
  • 6 Tablespoons Milder Jalapeno Tabasco (Green)
  • 4 Tablespoons Agave nectar

Instructions

    1. Place chuck roast in slow cooker.
    2. In a separate bowl, combine 24oz of salsa verde with 6 TBS of jalapeno tabasco, 6 TBS of chipotle tabasco and 4 TBS of agave. Stir to mix.
    3. Pour roughly 2/3 of mixture evenly on top of the roast. Reserve the remainder for taco topping.
    4. Place on low and cook for 8 hours with lid on.
    5. Once cooked, shred beef with two forks while roast is still in the cooker.
    6. Place meat in tortillas and add toppings of your choice.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 533Total Fat: 33gSaturated Fat: 14gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 176mgSodium: 566mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 53g

(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)


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