Green Chile Beef Tacos Recipe

Thank you for sharing this simple recipe! I prepared it today using my pressure cooker. I started by seasoning and browning the roast before adding all the ingredients. Cooking at medium pressure for around 30 minutes resulted in a beautifully tender, perfectly shredded, and moist roast. I followed the recipe as instructed, except for using my own homemade taco seasoning with reduced salt. The choice of salsa will likely influence the flavor, but my advice is to cook the roast in smaller sections rather than whole to ensure the juices and spices penetrate more of the meat.

I prepared this dish in the Instant Pot using high pressure. I decided to add extra broth as a precaution, but it turned out to be unnecessary. I followed the rest of the recipe as instructed. With a 4lb chuck roast, I cooked it for 20 minutes per pound using high pressure and the meat turned out fantastic. It was so tender that it kept falling apart when I tried to remove it. Next time, I might add some jalapenos to give it a bit more heat, but overall, it was a great dish!

I made this recipe for dinner tonight and didn't make many changes. I used a 2.5 pound roast instead of the recommended 5 pounds and cooked it in the oven since I didn't have time for the slow cooker. Following the suggestions from other reviewers and considering my family's preferences, here's what I did: I poured half a bottle of green salsa into the roasting pan, sprinkled it with taco seasoning and a bit of ground red pepper. Then, I placed the roast in the pan, topped it with more taco seasoning and the remaining green salsa. I added only half a can of beef broth, planning to add more if needed (which it wasn't). I covered the pan and flipped the roast halfway through cooking. The meat turned out delicious, and I believe using 5 pounds of meat wouldn't have resulted in as much flavor. I used half the meat, 16 ounces of salsa, and a taco seasoning packet. We enjoyed the dish as soft tacos with sour cream and a blend of Mexican cheeses on large flour tortillas. I will definitely make this recipe again and next time, I'll try adding cilantro as suggested by another reviewer.

I think it could use less broth. Next time, I'll cut it in half. I slow-cooked the meat for 8 hours overnight and it turned out delicious. The recipe is solid, but adjusting the timing makes it even better. I offered flour tortillas and ciabatta buns as options for making a sandwich, which worked out really well.

I prepared this dish for a gathering, it was super simple to make and was a big hit with everyone! I served it on soft corn taco shells topped with shredded cheese!

I followed the recipe instructions and used a 3 lb roast, but after 4 hours of slow cooking, the meat turned out tough and chewy. The liquid had a great flavor, but the meat was not tender enough to shred. To salvage the dish, I added a bottle of Corona beer to help tenderize the meat and cooked it on high for another 4 hours. While this method made the meat more tender, it altered the original delicious flavor of the dish. I realized that a 3 lb roast didn't yield enough meat for more than a few tacos, so I recommend using a 5 lb roast in a 6 qt slow cooker instead. Next time, I plan to try cooking it all day with the original ingredients to see if that resolves the toughness issue. While adding the beer helped with the meat texture, it did affect the salsa and broth flavors negatively. This was my mistake, not a flaw in the original recipe.

Simple and decent. A bit plain and watery, though. I believe next time I'll increase the amount of taco seasoning and reduce the beef broth.