Slow Cooker Taco Beef with Green Salsa

Ingredients:

• 1 piece of beef neck weighing 1.3 kg
• 1 tbsp. vegetable oil
• 0.5 tsp ground cumin
• 1 jar (450 g) of green salsa
• Half an onion, thinly sliced
• 2 cloves garlic, crushed
• 0.5 cup chopped fresh cilantro
• 12 corn tortillas, warmed
• Shredded lettuce and sliced ​​tomatoes, avocado and/or radishes, to serve
• Lime wedges for serving

Preparation:

1. Heat vegetable oil in a large skillet over medium heat. Season the beef with cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
2. Transfer the meat to a 6-quart slow cooker, then add green salsa, onion, and garlic. Cover and cook on high for 6 hours.
3. Transfer the meat to a cutting board and shred with 2 forks, discarding excess fat. Return the meat to the slow cooker and add the cilantro.
4. Serve the meat in tortillas with any toppings you like and lime wedges.