One of my favorite Pins — EVER!
I found this recipe a few months ago and have put it into my regular dinner rotation ever since. It is crazy easy – and the flavor is so good it is shocking! The original recipe called for 3 ingredients and I can attest, those 3 ingredients are in fact enough! But, in an effort to make it “my own” and add some addition volume to the meal, I have made a few adjustments that work very well.
First, I add a few more things to the slow-cooker, some garlic salt, garlic and onion.
Next — the real show stopper: my Flash-Pickled Jalapeño Slaw. I urge you not to skip this step – it’s so delicious it will blow your socks off…or curl your eyelashes. The heat of the jalapeño is left out by removing the veins and seeds, unless you get one of those rare stubborn jalapeños that wants to launch a surprise attack and light you up. The sweetness added to the bright & tangy vinegar, the bit of salt, the crunch and color of the veggies — really, where has this slaw been all of my life?! It really completes the verde tacos in such a way that I can’t imagine them being apart ever again.
Last, I added the sticky Asian rice. It fills up the soft taco tortilla well and soaks in all of the extra juices from the verde beef and the slaw. Magic happens in the rice I tell ya!
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- 2 lbs lean stew meat, cubed (I use grass fed chuck)
- 16 oz jar Herdez salsa verde
- 2 T dry ranch seasoning
- 1 medium onion, sliced
- 1 clove of garlic, rough chopped
- 1/2 t garlic salt
- 1 jalapeño, cut into matchsticks
- 1 medium carrot, cut into matchsticks
- 1/4 medium sweet white onion, sliced thin
- 1/4 small head of purple cabbage, sliced thin
- 1 c apple cider vinegar
- 1-2 T cooking oil
- 2 T sugar
- 1/2 t sea salt
- 1/2 t Trader Joe's Everyday seasoning (or another steakhouse style grinder)
- 10-12 tortillas
- shredded cheese
- 1 box frozen white rice, I like Asian-style sticky rice
- Place Verde ingredients into a LINED slow cooker. adjust settings to cook the verde beef for 4-6 hours on high or 8-10 on low. If meat is frozen, I recommend cooking on high for 8-10 hours. Check the progress of the meat midway through, stir and adjust cooking time and temp if necessary.
- During the last 20 minutes of cooking, cook the tortillas, prepare the flash-pickled jalapeño slaw (by adding all of the slaw ingredients to a medium bowl, combining thoroughly and refrigerate until ready to serve), microwave rice and shred cheese.
- Place 2 T of rice across the center fold of the tortilla, top with verde beef, cheese and slaw.
- Makes 10-12 tacos.
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I hope this pin, and the extras I have added, to be just as delicious as my family has. Oh, and — do you have a favorite pin?? If so, share the link in the comments below! I would love to read about the winner you have discovered!