Shredded Beef Tacos with Spicy Salsa Verde

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked shredded beef served in warm corn tortillas and topped with a bright, hot salsa verde that adds a fresh kick. This mexican-inspired beef ready in about 260 minutes blends beef chuck roast, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 240 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs beef chuck roast on all sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp ground cumin.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef roast on all sides, about 4 minutes per side, until a deep crust forms.
  3. Step 3: Add 4 minced garlic cloves, 1 diced medium white onion, and 1 cup water to the pot. Cover and reduce heat to low, simmering for 3-4 hours until beef is very tender and shreds easily.
  4. Step 4: While beef cooks, prepare salsa verde by boiling 8 husked and rinsed tomatillos and 1 stemmed and seeded jalapeño pepper in 3 cups water for 10 minutes until softened.
  5. Step 5: Drain tomatillos and jalapeño, then blend with 1/4 cup chopped cilantro and 2 tbsp lime juice until smooth and bright green.
  6. Step 6: Remove beef from pot and shred using two forks. Mix in 1/2 cup of the cooking liquid to keep it moist.
  7. Step 7: Warm 8 corn tortillas on a dry skillet for 30 seconds per side until pliable. Fill each tortilla with shredded beef and top with spicy salsa verde. Serve immediately while hot.

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Frequently asked questions

How long does Shredded Beef Tacos with Spicy Salsa Verde take to make?

Total time is about 260 minutes (20 min prep + 240 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Shredded Beef Tacos with Spicy Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Shredded Beef Tacos with Spicy Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shredded Beef Tacos with Spicy Salsa Verde for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shredded Beef Tacos with Spicy Salsa Verde?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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