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
- beef chuck steaks: 2 pound
- chili powder:
- onion powder: 0.25 tsp
- ground cumin: 0.25 tsp
- garlic powder: 0.25 tsp
- salt: (to taste)
- ground black pepper: 0.25 tsp
- ½ tablespoons vegetable oil: 2 piece (divided)
- green onions: 4 piece (chopped, divided)
- garlic: 4 clove (peeled)
- tequila: 0.5 cup
- lime juice: 0.25 cup
- lemon juice: 0.25 cup
- orange juice: 0.25 cup
- fresh ginger: 1 Tbsp (grated)
- kiwi: 1 piece (peeled)
- chipotle cooking sauce (such as Herdez®): 3 Tbsp
- flour tortillas: 6 piece (8 inch)
- pasilla Chili cooking sauce (such as Herdez®): 1 bottle (12 ounce bottle)
- mozzarella cheese: 1 pack (12 ounce pack, shredded)
- fresh chives: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
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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.
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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.
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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.
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Cook on Low until steaks are fork-tender, 6 to 8 hours.
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Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
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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.
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Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
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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.
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Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.
