Deshebrada Verde (Green Mango Beef)

A tantalizing dish that marries the robust flavors of tender shredded beef with the tangy essence of mango for a balance of savory and zesty flavors.

Total Time:
3 hours 30 minutes

Servings:
10

Ingredients

3 lbs beef chuck roast

1 Tbsp cayenne pepper

1 Tbsp paprika

1 Tbsp cumin

1 Tbsp salt

1 Tbsp pepper

2 Tbsp olive oil

2 each onion, roughly chopped

3 each garlic cloves

4 each tomatillos, halved

2 cups DOLE Chef-Ready Cuts Mango Cubes + ½ cup for garnish

32 oz green chili sauce

2 Tbsp chipotles in adobo

2 ½ cups rice, cooked

½ cup scallions, cut on bias (for garnish)

10 each lime wedges

Preheat oven to 300 degrees.
Season beef with cayenne, paprika, cumin, salt and pepper.
In a Dutch oven over medium heat, add olive oil and seasoned beef. Brown on each side for 3 minutes. Remove and set aside.
Add onions, garlic, tomatillos and mango cubes to Dutch oven and cook for 15 minutes or until the veggies are tender and browned. Remove from heat.
Place vegetable and mango mixture in a blender with chili sauce and chipotles. Blend thoroughly.
Place beef back in Dutch oven and pour sauce into pan. Cover and place in oven for 3 hours or until tender.
Remove beef and allow it to cool before pulling apart with hands or a fork. Keep sauce warm.
Add pulled beef into sauce and keep warm for service.
To serve, place ¼ cup rice in a bowl. Top with beef and sauce. Garnish with scallions, lime wedge and a few remaining mango cubes.