Culley's Mexican Beef Taco with Verde Sauce
Ingredients1/2c Culley’s salsa verde
1/4c beef stock
1T tomato paste
1.5kg chuck steak
4T Culley’s Championship rub
1 lime, juice
2 tomatoes, chopped
1c red cabbage, thinly sliced
Handful of coriander
- In a small bowl whisk together the salsa verde, beef stock and tomato paste. Set aside.
- Place the steak into a slow cooker and massage in the rub and cumin. Pour in the sauce before covering and cooking on low for 8 hours.
- Once cooked, shred with two forks, removing the excess fat. Add the lime juice and stir.
- Distribute the beef and remaining ingredients between the tortillas and add a drizzle of extra salsa verde.