Ingredients:

• 1 tbsp. Vegetable Oil
• 1kg Beef Chuck, roast & boneless
• ½ tsp. Ground Cumin
• 450g Salsa Verde
• ½ White Onion, thinly sliced
• 2 Cloves Garlic, chopped
• ½ cup Fresh Cilantro, chopped
• 12 Tortillas, warmed
• Salt & Pepper to taste
• 250g Lettuce, shredded
• 250g Tomatoes, chopped
• 1 Avocado, for topping
• Lime wedges, for serving

Directions:

1. In your LK’s Cast Iron Skillet, heat the vegetable oil over medium-high heat.
2. In a medium bowl, add the beef and season with the cumin, salt and pepper to your preference.
3. Add the beef to the skillet and cook until golden brown, +- 3 minutes per side.
4. Transfer the meat to a slow cooker and top with the salsa, onion and garlic. Cover and cook on high for +-6 hours.
5. Remove the meat and place on your LK’s Steak Board. Shred with 2 forks, discarding the excess fat.
6. Return the meat to the slow cooker and stir in the cilantro.
7. Place the tomato and lettuce in your tacos, add the meat in the tortillas and top with the lime wedges and avocado slices. Enjoy!