• Pre-heat a large deep skillet (or dutch oven) over medium high heat.
• Add the oil and swirl the pan to coat. Add the beef and spread out as much as possible.
  2 tbsp Olive Oil or Vegetable Oil
• After 2-3 minutes (when the bottom of the steak is browned), add the salt, cumin, oregano, chili powder, and coriander and toss to combine. Continue cooking until the beef is browned (approx. 5 minutes).
  2½-3 lbs Carne Picada (or Other Beef Cuts), 1 tbsp kosher salt, 2 tsp ground cumin, 2 tsp dried oregano , 1 tsp chili powder, ½ tsp coriander
• Push the meat to one side of the skillet and add the onion, poblano pepper, jalapeno, garlic and chipotle chilies to the empty side. Saute for approx. 7-8 minutes, until the veggies are soft.
  1 Large white onion, thinly sliced , 1 poblano pepper, seeded and diced, 1 Large jalapeño, finely diced, 4 Large garlic cloves, minced, 2-3 chipotle chiles in adobo, chopped
• If using Minced/Ground/Thin Strips of Beef - Add the tomatoes and beef broth and bring to a boil. Reduce heat to low and simmer, uncovered for 30 minutes. Check the firmness of the meat. If it's easy to shred it's ready to go. If not, cook for another 15 minutes.

  If using Cubed Beef - Add the tomatoes and beef broth and bring to a boil. Reduce heat to low and simmer, covered for 30 minutes. Remove the cover and simmer for another 90 minutes, until the meat is easy to shred.
  1 (14.5 oz) Can diced tomatoes, 1 cup beef broth
• Squeeze fresh lime juice over the dish and sprinkle with chopped cilantro. Enjoy!
  1 lime, cut into wedges

SLOW COOKER CARNE PICADA

• Complete steps 1-4 as written above. Transfer everything from the skillet to the slow cooker and add the tomatoes and beef broth. Place the lid on the cooker and braise away! Cook for 3 hours on high or 5 on low.