Rye Free Gluten Free Salsa Verde Beef Tacos

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Rye Free Gluten Free Salsa Verde Beef Tacos

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!