Cooking Instructions
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Step 1
Cut
Chuck Steak (1.4 kg)
into six equal portions.
Step 2
In a cast iron skillet or dutch oven, heat the
Olive Oil (15 mL)
until it smokes and sear the cuts of meat. Place the meat and
Yellow Onion (1)
,
Chipotle Chili Powder (8 g)
,
Ground Cumin (6 g)
,
Dried Oregano (10 g)
,
Salt (10 g)
,
Green Chili Peppers (225 g)
,
Limes (5)
,
Apple Cider Vinegar (60 mL)
,
Garlic (9 cloves)
, and
Chicken Broth (480 mL)
into a slow cooker and mix together.
Step 3
Cook on low for 8 hours or high for 6, until the beef shreds easily. Shred and leave in the juice for ten minutes. Remove excess juice.
Step 4
Spread the beef on a cookie sheet and broil on high for 5-7 minutes or until it starts to crisp.
Step 5
For the Pico De Gallo: Remove the seeds from
Roma Tomatoes (7)
and cut into small pieces, and place in medium bowl. Peel the
Mango (1)
and chop into the same size pieces as the tomatoes.
Step 6
Add
Garlic (2 cloves)
,
Yellow Onions (80 g)
,
Fresh Cilantro (8 g)
and
Jalapeño Pepper (1)
in the salsa bowl.
Step 7
Roll the
Lime (1)
on the counter before cutting in half, and squeeze the juice over the salsa along with the
Salt (10 g)
and
Granulated Sugar (4 g)
. Toss together and add more salt to taste. Serve with
Small Corn Tortillas (48)
.
