Note: You can make your own Mexican spice blend.  

Chef's tip: Use a mandolin to julienne vegetables more easily. Variation: Replace chicken with shrimp or tofu.

Yield: 250 ml (1 cup), or about a dozen steaks

The meat does not need to be seared in skillet first to make this fall-apart tender, pulled BBQ beef for sandwiches. This recipe has so much flavor no one will notice the Worcestershire sauce...