Step 1
Season chuck steaks on both sides with chili powder onion powder cumin garlic powder salt and black pepper.
Step 2
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned about 5 minutes per side. Transfer to a slow cooker.
Step 3
Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
Step 4
Whisk tequila lime juice lemon juice orange juice and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
Step 5
Cook on Low until steaks are fork-tender 6 to 8 hours.
Step 6
Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
Step 7
Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed about 5 minutes.
Step 8
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
Step 9
Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down close together in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
Step 9
Bake in the preheated oven until cheese is melted and bubbly 20 to 30 minutes.