Mexican tacos is a juicy meat filling with sauce and fresh vegetables laid out on small corn tortillas that then fold in half and eat with your hands. For meat filling tacos simmer a whole piece of beef neck in a saucepan in a slow cooker. This the cut is great for long languishing, after which the meat is easily divided by forks into pieces along the fibers. Pre-fry a piece of meat, grated with spices, from all sides until golden brown, and then continue to languish it in Mexican green salsa made from vegetable physalis and green peppers Chile. Shred the prepared meat with forks and serve on tortillas with greens, avocados and tomatoes. Share with friends: 
Time: 6 hours 20 minutes. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece weighing 1.3 kg. beef neck
- 1 tbsp. l vegetable oil
- 0.5 tsp ground zira
- 1 can 450 gr. green salsa
- Onion half, finely chopped
- 2 cloves of garlic, crushed
- 0.5 tbsp. chopped fresh cilantro
- 12 corn tortillas, warmed up
- Chopped lettuce and chopped tomatoes, avocado and / or radish for filing
- Lime wedges for serving
Recipes with similar ingredients: beef, tortilla, salsa sauce, cumin, cilantro
Recipe preparation:
- In a large frying pan over medium heat, heat the vegetable butter. Rub the beef with zira, 1 tsp. salt and 1/4 tsp pepper. Put in a pan and fry until golden brown, about 3 minutes with each side.
- Transfer the meat to a 6 liter slow cooker, then add green salsa, onions and garlic. Cover and cook when strong heating for 6 hours.
- Put the meat on a cutting board and chop it with 2 forks, removing excess fat. Return the meat to the slow cooker and add cilantro.
- Serve meat on tortillas with any toppings as desired and with slices of lime.
