To blend:

• 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
• 5 dried guajillo chile softened
• 4 cup beef broth

For the beef:

• 3 tablespoon avocado oil
• 3 pound beef stew meat
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

To sauté:

• 1 yellow onion large dice
• 2 clove garlic finely chopped
• 1 jalapeno pepper finely chopped
• 2 tablespoon fresh oregano chopped
• 4 tablespoon fresh cilantro chopped, half reserved for garnish

To simmer:

• 2 tablespoon tomato paste
• 2 lime juiced
• 1 bay leaf

Optional Toppings:

• 2 each lime
• 4 each radish medium sliced
• 2 tablespoon fresh cilantro chopped

• 10 Portobello mushroom peeled and stemmed
• 2 tablespoon avocado oil
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper

Spinach filling:

• 1 tablespoon avocado oil
• 1 onion large, finely chopped
• 4 ounce fresh spinach chopped
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper

Cashew Cream:

• 1 cup raw cashews
• 1 cup hot water
• 1 teaspoon dried basil
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon avocado oil

• 10 bone-in chicken breast skin-on, bone removed. Note; It's important to keep skin intact, as stuffing will go under skin!
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoon extra virgin olive oil
• 24 ounce fresh spinach
• 2 1/2 cup Parmesan cheese grated, or crumbled feta cheese