Ingredients

• 2 limes, for juice
• 1 ½ lb boneless chuck roast
• ½ cup flour
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 1 lb sliced fresh peppers and onions
• 2 tablespoons chunky garlic stir-in paste
• 2 cups beef broth (or stock)
• ½ bunch fresh cilantro
• ½ cup sour cream
• 1 cup white rice

Steps

1. Juice limes (2 tablespoons). Slice beef against grain into thin strips. Place beef in large bowl and toss with 1 tablespoon lime juice (wash hands). Combine flour, cumin, salt, and pepper; add to beef and toss to coat (wash hands).
2. Preheat large sauté pan on high 1–2 minutes. Place oil in pan, then add beef; cook 5–6 minutes, turning often, until browned on all sides. Transfer beef to slow cooker.
3. Reduce heat on pan to medium. Add peppers and onions, garlic, and any remaining flour mixture; cook 3–4 minutes until garlic begins to brown. Pour in broth slowly, stirring continuously; bring to a boil.
4. Transfer vegetable mixture to slow cooker and cover. Cook on HIGH 2 ½–3 hours (or LOW 4–6 hours) until meat is tender and 145°F. Chop cilantro finely (½ cup). Combine cilantro, sour cream, and remaining 1 tablespoon lime juice until blended; chill until ready to serve.
5. Prepare rice following package instructions during last 30 minutes of cook time. Serve stew over rice, topped with cilantro cream.

Ingredients

• 3 limes, for juice
• 2 tablespoons fresh cilantro
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 2 cups tortilla chips
• 6 cups chopped hearts of romaine
• 8 oz diced fresh tomatoes (about 1 ¼ cups)

Steps

1. Juice limes (3 tablespoons); chop cilantro finely. Whisk juice, cilantro, salt, pepper, and oil until blended. Crush tortilla chips lightly.
2. Place romaine and tomatoes in salad bowl. Add cilantro-lime dressing and toss to coat. Top with chips and serve.