Vessy’s Gourmet kitchen

1. Pat dry, trim and cut Chuck into chunks; season with salt, pepper and dredge in flour as you shake off the excess;
2. Sear in olive oil on all sides until golden;
3. To make the sauce add all the ingredients above to a blender or food processor and blend;
4. Pour sauce over the seared meat, add bay leaves and transfer into the oven at 400 F for about 1.5- 2 hours until tender;
5. Shred the meat and add some of the sauce;
6. To make the Pico de Gallo- chop the veggies, season with salt and lime and mix;
7. Char your tortillas, layer beef Barbacoa, Picco de Gallo, sour cream and enjoy!