Eosinophilic Esophagitis Friendly Gluten Free Salsa Verde Beef Tacos
Total time2 hr
Prep time20 min
Cook time1 hr 40 min
4.5(19)
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Learn more →Ingredients
4 servings
For the beef
- 1.5 lb beef chuck roast, cut into 2-inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the salsa verde
- 1 lb tomatillos, husked and rinsed
- 2 poblano peppers, halved and seeded
- 1 jalapeño, halved and seeded
- 1 medium white onion, quartered
- 4 garlic cloves, unpeeled
- 1 tsp ground cumin
- ½ cup fresh cilantro leaves and tender stems
- 1 cup chicken broth
- 1 tbsp fresh lime juice
For serving
- 8 small corn tortillas
- ½ cup white onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
Pat the beef pieces dry with paper towels and season all over with the salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Add the beef in a single layer, working in batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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