Slow cooked chuck steak with an ancho chili sauce. Cooked in the oven using a braise technique. The beef is shredded and put on a slider bun with avocado guacamole and fresh cilantro.
Prep Time: 20minutes
Cook Time: 2hours30minutes
Total Time: 2hours50minutes
2poundchuck steak or roast
2dried ancho chilies
12Pita Break just minis or any other slider buns
Soak the ancho chilies in warm water for 15 minutes or until they are soft and pliable. Remove and discard the stem and seeds. Place the ancho chilies in a food processor. Add the crushed tomatoes, onion and garlic cloves. Pulse until everything is smooth and pureed. Stir in the brown sugar, salt and pepper.
Heat oil in a skillet on high heat. Pat the chuck steak dry with a paper towel to remove moisture and lay in the skillet. Sear the steak on each side, cooking about 1-2 minutes per side.
Place the chuck steak in a small baking dish. Pour the tomato and ancho chili puree over the steak. Cover the baking dish and cook in a 325F oven for 2 1/2 hours.
Remove the steak from the baking dish, place on a plate, and let cool slightly.
Shred the beef with two forks and place the beef in a bowl. Take 1/2 cup (or more, if desired) of the cooked tomato sauce from the baking dish and stir in with the beef.
Make the guacamole by removing the flesh of the avocados and put it in a bowl. Mash the avocado with a potato masher or fork until fairly creamy. It is ok if it is a little bit clumpy.Squeeze the lime juice and stir it into the mashed avocado.
Dice the tomato and stir it into the avocado.
Assemble the sliders by adding some shredded beef, guacamole and fresh cilantro to each bun.