Directions

1. Measure and combine dry seasoning ingredients: Butch T Powder, Moruga Scorpion Flakes, Trinidad Scorpion Sea Salt, pepper, garlic powder, onion powder, oregano, chili powder, paprika, and cumin. Chop the onion, mince the garlic, slice the bell peppers, prepare the lime juice

2. Cut beef chunks into 2" chunks. Add a drizzle of oil to a large pot or dutch oven. Add beef chunks and brown on all sides. Once browned, set beef in a separate bowl and keep warm.

3. Add canola oil to the same pot and sauté the peppers and onions until tender. Once tender, add garlic and sauté until fragrant, about another minute. Add beef chunks.

4. Pour in beef broth, lime juice, apple cider vinegar, and brown sugar. Stir, then add dry seasoning mix from step 1. Stir well.

5. Bring everything to a boil, then reduce heat to medium-low. Cover and let simmer for 2 hours. Mix well and stir occasionally to prevent burning. If there isn’t enough liquid, add dashes of water.

6. Once the meat is tender, taste to see if it needs more seasoning/heat per your taste preference. If so, add small dashes of Scorpion Powder, Scorpion Flakes, garlic powder, salt, and/or pepper to taste, until satisfied with heat level and flavor. Remove beef chunks from the pot and shred with a fork. Add shredded beef back into the pot and mix, letting the beef soak in the sauce

7. While beef soaks, preheat oven to 350°F and toast tortillas in the oven until slightly browned.

8. Once tortillas are browned to your liking, assemble tacos. Garnish tacos with red onion, avocado, and cilantro. Top with a generous portion of Scorpion Hot Sauce. Enjoy!