Ingredients:

  • 1.6 kg beef chuck roast, trimmed and cubed into 4 cm pieces
  • 30 ml avocado oil
  • 15 g kosher salt
  • 5 g cracked black pepper
  • 680 g fresh tomatillos, husks removed and rinsed
  • 3 large poblano peppers, seeded and halved
  • 2 jalapeño peppers, seeded
  • 2 serrano peppers
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 240 ml beef bone broth, low sodium
  • 10 g ground cumin
  • 5 g dried Mexican oregano
  • 15 ml honey
  • 1 bunch fresh cilantro, chopped
  • 2 fresh limes, juiced and zested

Instructions:

  1. Dry the beef cubes thoroughly with paper towels. Heat avocado oil in a cast iron skillet over medium-high heat. Sear the beef in batches to ensure a dark, mahogany-colored crust on at least two sides. Transfer seared beef to the slow cooker.
  2. Place tomatillos, poblanos, jalapeños, serranos, onion, and garlic on a baking sheet. Broil until the skins are charred and blackened, roughly 5-8 minutes.
  3. Transfer the charred vegetables and any released juices into a high-speed blender. Add cumin, Mexican oregano, and honey. Blend until smooth.
  4. Pour the blended green sauce and the beef bone broth over the beef in the slow cooker. Stir to combine.
  5. Cover and cook on Low for 8 hours until the beef is fork-tender and the collagen has fully rendered.
  6. Turn off the heat. Stir in the fresh cilantro, lime juice, and lime zest. Season with additional salt if needed before serving.