I can't share too much about the experience of cooking this since my husband did all the work, however a few of the steps could of been a bit clearer. At one step it tells you to remove the meat and strain the solids and reduce the resulting liquid but it's not clear what to do with the solids. I figured the idea was to discard them but my husband thought it was weird to lose all the "good stuff" so he put it back in the sauce at the end. It made for a very delicious but VERY spicy end result. We made tacos with corn tortillas lettuce and pico. I picked the peppers out of my tacos, the meat alone was pushing my spice limit haha! My husband however was all heart eyes over this spicy meal, still raving about it a week later. The pictured meat is without the sauce. Also just an fyi, the recipe calls for "chuck roast" but my options at the store were named iffy and vague, so if anyone else gets confused trying to shop for the right cut of meat: avoid the chuck roasts that mention being a shoulder cut, they are too lean for this recipe :) the chuck roast you want will be more fatty and marbled
