Barbacoa Street Tacos with Mango Pico De Gallo

Cut Chuck Steak (3 lb) into six equal portions.

In a cast iron skillet or dutch oven, heat the Olive Oil (1 Tbsp) until it smokes and sear the cuts of meat. Place the meat and Yellow Onion (1), Chipotle Chili Powder (1 Tbsp), Ground Cumin (1 Tbsp), Dried Oregano (2 Tbsp), {@10:}, Green Chili Peppers (3 cups), Limes (5), Apple Cider Vinegar (1/4 cup), Garlic (9 cloves), and Chicken Broth (2 cups) into a slow cooker and mix together.

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.

Spread the beef on a cookie sheet and broil on high for 5-7 minutes or until it starts to crisp.

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.

Add Garlic (2 cloves), Yellow Onion (1/2 cup), Fresh Cilantro (1/2 cup) and Jalapeño Pepper (1) in the salsa bowl.

Roll the Lime (1) on the counter before cutting in half, and squeeze the juice over the salsa along with the Salt (1/2 Tbsp) and Granulated Sugar (1 tsp). Toss together and add more salt to taste. Serve with Small Corn Tortillas (48).