Ingredients:
4 pounds beef cheek
3 pounds chuck beef
Season beef with- 1/2 Tbsp black pepper, 1 tsp salt, 1 tsp Mexican oregano
6 garlic cloves
1 medium onion
2 green onions
2 Anaheim peppers
2 chiles caribe or jalapeños
2 bay leaves
1/2 Tbsp salt
1 tbsp Mexican oregano
3 cloves (spice)
1 tsp coriander
2 chiles de árbol
1 Chile guajillo
3 cups of water
Salsa verde recipe that retains flavor and spice:
20 tomatillos
5 Serrano peppers
3 jalapeño peppers
1/4 onion
Small bunch of cilantro
1/2 Tbsp salt
Instructions:
Season the beef cheek and chuck roast with black pepper, salt, and Mexican oregano.
Blend garlic, onion, Anaheim Peppers, chilies, green onions, water, bay leaves, cloves, coriander, and spices until smooth.
Cook the beef cheek and chuck roast in an Instant Pot or slow cooker with the blended sauce for one hour on pressure cook mode. Then slow cook for 2 hours on (high)
Make the salsa verde by placing the garlic cloves, onion, Anaheim Peppers (or jalapeno), chilies, green onions, water, bay leaves, salt, Mexican oregano, cloves, coriander, and optional chilies in a blender. Blend the ingredients until smooth.
Once blended, your salsa is ready to be used as a delicious topping for your tacos or any other dish.
Steam small tortillas and assemble tacos with the cooked meat, onions, cilantro, salsa verde, and lime.
Serve the tacos hot and enjoy! Buen provecho!
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