Ingredients:
2 pounds skirt steak
4 tbsp. Extra Virgin Olive Oil
1 lime, juiced
1 Poblano pepper seeded and halved
2 Jalapeno peppers seeded and halved
2 Red Chili peppers seeded and halved
1 tbsp. minced garlic
1/8 cup chopped onion
½ cup Apple Cider Vinegar
1¾ cup warm water
1 tsp chili powder
2 tsp cumin
½ tsp salt
½ tsp black pepper
½ cup Apple Cider Vinegar

Directions:
Place Steak in a flat dish with 2 tbsp. of oil and ½ lime juice. Let steak sit at room temperature for 20-30 minutes to marinate. While steak marinates, chop and prepare peppers and onions. Cook peppers on medium to high heat for 5 minutes each side. Set peppers aside to cool. In the same skillet, add onions and minced garlic with ¼ cup of warm water and cook for about 5 minutes. Place the meat with oil and lime juice in the heated skillet and sear on both sides. About 2-3 minutes per side. Turn heat to a medium and add 1 ½ cup of water, 1 tsp cumin, salt, pepper, cooked onions and minced garlic as well as cooked peppers. Place lid on top of skillet and continue to cook for 2 hours or until meat falls apart. The temperature may need to be turned down to a simmer and water may need to be added. When the steak shreds easily with a fork, add ½ cup apple cider vinegar, chili powder and 1 tsp of cumin. Continue to cook uncovered until juices have absorbed into the steak. Remove from heat and shred beef. Serve with tacos, burritos, or in a salad.