Slice beef into thick chunks. See pic below for reference. Coat each generously with Chupacabra seasoning. ✅️NOTE: You can replicate or substitute Chupacabra Seasoning using a combination of chili powder, smoked paprika, garlic powder, onion powder, brown sugar, seasoned salt, black pepper, cayenne, cumin, and oregano, or opt for similar BBQ rubs and Cajun blends.

Next, coat with oil. Any cooking oil will do. Put aside.

Wash tomatillos, tomatoes and green chilies (jalapeños or serrano).

Dry roast on a skillet or pan until soft. Chop into chunks then blend into a fine paste with 1/4 cup of water. Keep aside.

Next, heat a skillet or any pan. Brush with some oil. Grill or brown the meat to medium done. See pic for reference.

Chop or dice beef. See pic below for reference. Heat a deep pan. Transfer beef into this pan. Stir for a minute. Add blended paste (tomatoes, tomatillos + jalapeños).

Cook uncovered over medium high heat until the sauce is nicely thickened and the meat is now has slightly dark colour. Stir every now then. Season with chicken bouillon or chicken seasoning powder (SEASON to taste, start with a small amount) and a generous pinch of white pepper powder. Once it's thickened, give it a taste. Adjust seasonings accordingly. Turn off the heat and drizzle with some olive oil. Transfer to a serving plate.

Prep all the sides. See pic below. Warm enough tortillas. Spread sides on the tortilla then add the meat. Add some Sriracha mayo. And some lime (personal preference). Wrap and enjoy.