Slow Simmered Mexican Beef With Roasted Jalapeños and Chipotle-in-Adobo Pico De Gallo - I Feel Like

Ingredients

• 3 large jalapeños, roasted and then stems and seeds removed (Mine were at least 3” long. Leave seeds in if you want it hotter)
• 1/3 C white sweet onion slices
• 2 very large garlic cloves peeled
• ¼ C orange juice
• 1 heaping t fresh grated ginger root
• 2 chipotle chilies in adobo sauce from can (Add 1 more if you like it hotter!)
• 2 heaping T cilantro leaves
• 1 ½ lbs. stew meat chunks
• 2 ½ C baby Bella mushrooms, sliced
• 1/3 C white sweet onion rough chopped
• 2 large garlic cloves peeled and chopped
• ¼ C chopped cilantro
• 1/4 C orange juice
• 1 C tomato sauce, plain without any other flavors
• ½ t ground cumin
• At least 1 t kosher salt and ½ t black pepper
• 3 T olive oil
• 1 t corn starch and ¼ C water mixed
• ½ C jasmine rice
• ½ t ground turmeric
• Handful of regular, or purple Thai basil leaves
• 1 lime quartered for squeezing on at the end. (Don’t miss this. It is almost the BEST part!)