Machaca Tacos with Salsa Verde

Ingredients

• 500g (1.1 lb) beef chuck roast 500g (1.1 lb) beef chuck roast
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 4 tomatillos, husked and quartered 4 tomatillos, husked and quartered
• 1 jalapeño pepper, seeded and chopped 1 jalapeño pepper, seeded and chopped
• 1/2 cup fresh cilantro leaves 1/2 cup fresh cilantro leaves
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• 8 small flour tortillas 8 small flour tortillas
• Fresh cilantro, diced onions, and lime wedges for garnish Fresh cilantro, diced onions, and lime wedges for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 28g (Sugars: 3g)
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   In a small bowl, combine the ground cumin, chili powder, dried oregano, salt, and pepper. Rub the spice mixture all over the beef chuck roast.
3. 3.
   Push the onion and garlic to one side of the skillet and add the seasoned beef. Sear the beef on all sides until browned.
4. 4.
   Transfer the beef, onion, and garlic to a slow cooker. Pour in the beef broth and cover the slow cooker. Cook on low heat for 6-8 hours or until the beef is tender and easily shreds.
5. 5.
   In the meantime, prepare the Salsa Verde. In a blender or food processor, combine the quartered tomatillos, chopped jalapeño pepper, fresh cilantro leaves, lime juice, salt, and pepper. Blend until smooth.
6. 6.
   Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the cooking juices.
7. 7.
   Warm the flour tortillas in a dry skillet or microwave.
8. 8.
   To assemble the tacos, place a generous amount of the shredded beef on each tortilla. Top with a spoonful of Salsa Verde and garnish with fresh cilantro and diced onions. Squeeze some lime juice over the filling.
9. 9.
   Serve the Machaca Tacos with Salsa Verde immediately and enjoy the explosion of flavors.

Treat your ingredients with care...

• Beef chuck roast — For the best results, choose a well-marbled chuck roast as it will become tender and flavorful when slow-cooked.
• Tomatillos — Look for firm and bright green tomatillos with dry husks. Remove the husks before using.
• Jalapeño pepper — Adjust the amount of jalapeño according to your desired level of spiciness. Remove the seeds for a milder flavor.

Tips & Tricks

• For an extra depth of flavor, you can add a splash of Mexican beer or a dash of Worcestershire sauce to the slow cooker.
• If you prefer a spicier salsa, you can leave the seeds in the jalapeño pepper or add a few dashes of hot sauce.
• To save time, you can prepare the Salsa Verde in advance and refrigerate it until ready to use.
• Leftover Machaca can be stored in an airtight container in the refrigerator for up to 3 days and used for other dishes like quesadillas or burritos.
• If you prefer a crispy texture, you can lightly toast the tortillas on a dry skillet before assembling the tacos.

Serving advice

Serve the Machaca Tacos with Salsa Verde as a main course for lunch or dinner. Accompany them with a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the tacos on a platter, garnishing them with fresh cilantro leaves and lime wedges. Serve the Salsa Verde in a small bowl on the side for dipping or drizzling over the tacos.