Inexpensive cuts of meat are often used as filling for Mexican food, such as beef chuck roast, pork shoulder and chicken thighs. To tenderize, it is best to either use a slow cooker or pressure cooker to tenderize these flavorful meats. However, this type of cooking will readily destroy the variety-specific flavors in chile pods, including the heat from capsaicin. To avoid this, cover the meat of choice in a slow/pressure cooker with broth and add a tablespoon of Fruitful Chili pulp powder and cook the meat. After cooking, resuspend the remaining pulp powder in broth and heat in oil in a saucepan with garlic and oregano, as shown in the basic recipe video above. Then add a can of tomato sauce and a cup or so of broth. Mix in the tenderized meat with the sauce and reduce as necessary. Use this meat for tacos, burritos, enchiladas etc….