Gluten Free Salsa Verde Beef Tacos
Tender, slow-braised beef swimming in a tangy, fire-roasted salsa verde — this is taco night done right, and it comes together with nothing but whole, naturally gluten-free ingredients from start to finish. The salsa verde is built from scratch by broiling fresh tomatillos, poblano peppers, jalapeño, and garlic until blistered and fragrant, then blending them into a silky, deeply flavored sauce that braises the beef low and slow for over an hour. That long, gentle cook transforms humble chuck roast into fork-tender, shreddable meat that soaks up every bit of that bright, smoky verde. Corn tortillas keep things completely wheat-free at the serving stage, so there's no need to hunt down specialty wraps or stress over ingredient labels. The whole recipe serves 4, making it a solid weeknight dinner or a casual spread where everyone builds their own plate. Finish each taco with diced white onion, fresh cilantro, a squeeze of lime, and optional avocado slices for a meal that tastes like it took far more effort than it did.
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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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