Ingredients

1/2c Culley’s salsa verde
1/4c beef stock
1T tomato paste
1.5kg chuck steak
4T Culley’s Championship rub
1t cumin
 1 lime, juice
6-8 tortillas
2 tomatoes, chopped
1c red cabbage, thinly sliced
Handful of coriander

Instructions

• 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.