Description
This recipe takes time but is pretty easy to put together and serve. A dish full of flavor, color, and texture and as close to Mexican as I know how to get. I served this family-style, letting everyone choose their own toppings of Greek yogurt, chipotle sauce, and guacamole. Refried beans and a fresh-from-the-garden tossed salad makes this one delicious and complete meal.
Ingredients
- 2 pounds beef chuck steaks
- chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- salt to taste
- ¼ teaspoon ground black pepper
- 2 ½ tablespoons vegetable oil, divided
- 4 green onions, chopped, divided
- 4 cloves garlic, peeled
- ½ cup tequila
- ¼ cup lime juice
- ¼ cup lemon juice
- ¼ cup orange juice
- 1 tablespoon grated fresh ginger
- 1 kiwi, peeled
- 3 tablespoons chipotle cooking sauce (such as Herdez®)
- 6 (8 inch) flour tortillas
- 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®)
- 1 (12 ounce) package shredded mozzarella cheese
- 2 tablespoons chopped fresh chives
Instructions
- Season chuck steaks on both sides with chili powder
- onion powder
- cumin
- garlic powder
- salt
- and black pepper.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned
- about 5 minutes per side. Transfer to a slow cooker.
- Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt
- 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
- Whisk tequila
- lime juice
- lemon juice
- orange juice
- and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
- Cook on Low until steaks are fork-tender
- 6 to 8 hours.
- Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
- Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce
- about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed
- about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9×13-inch baking dish with 1/4 of the pasilla chile sauce.
- Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down
- close together
- in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
- Bake in the preheated oven until cheese is melted and bubbly
- 20 to 30 minutes.
Prep Time: 45 mins
Cook Time: 6 hrs 48 mins
Total Time: 7 hrs 33 mins
Servings: 8