Begin by combining the salt, garlic powder, oregano, vinegar, and sofrito rojo to make a marinade. Cover the beef evenly and allow to marinate for at least an hour but no more than 12 hours.
Once the meat is ready, heat a large sauté pan over medium high heat, add in the oil and sear the Chuck tender on all sides. Once seared, remove the beef from the sauté pan and reserve. To the pan add the onions, peppers, chipotle, and garlic. Allow to cook until softened (approx. 3 minutes). Deglaze with the white wine, making sure to scrape up all the fond from the bottom of the pan. (Fond is the French term referring to all the toasted bits stuck to the bottom of the pan)
Next, we will pour the vegetable and wine mixture into an electric pressure cooker, place the steak on top of that mixture, then top off with the tomato sauce and place the lid on the pressure cooker. Turn the pressure cooker on high and allow to cook for 50 minutes. At this point turn off the pressure cooker and release the pressure using the built-in release valve. Now we can open the pressure cooker and shred the beef using two forks. Taste your beef and season with salt and pepper if needed.
For the plantains we will lay them on parchment lined sheet tray and then roast them in a 375°F oven for 10-12 minutes or until heated through. (drizzle with a little honey for an extra kick of sweetness if desired)
To plate we will need 1 cup of cooked rice in the center of a shallow bowl, place a 4-602 portion of the shredded beef to the right of the rice in the bowl (making sure to slightly cover about 1/4 of the rice, then do the same on the left with the 5 pieces of plantains. Place the sliced avocado half in the middle of the rice and garnish with sliced green onions.
