The beef used in these tacos is leftover Pot Roast (Chuck Roast) and you won't believe how good the tacos are with it if you cook it again. I just rough chop the meat and add a little oil to the skillet and set on med high. Cook and stir till it is getting quite brown and set it aside and keep warm while you put the rest together. Finely dice onion, cilantro, and seeded tomatoes and season, then add lemon or lime juice and stir. I made broccoli slaw and had corn leftover that was in the pot roast. Rather than make Salsa Verde I used Green Sriracha and I never miss the Salsa Verde, it's all good.
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