Olive oil Salt Pepper Chuck roast Beef broth Onion whole Garlic Bay leaf Salsa verde Beef broth Diced potatoes Mayonnaise Flour tortillas
Start by searing the meat. Add the broth. Cook for 90 minutes on the stove. Check to see if it needs more liquid halfway into the cooking time.
Once the meat is ready, shred the meat. Be sure not to leave large pieces.
Place shredded beef in a pot and add the green salsa. Then, add the beef broth. Mix to combine. Bring to a simmer for 15 minutes. Add cooked potatoes (optional).
Warm up a flour tortilla. Add mayonnaise all over the center and add the shredded beef. Roll up the flour tortilla.
Serve with pinto beans, shredded lettuce, radishes, and pickled jalapeños.