Ingredients

• 1 1/2 tbsp chipotle powder, adjust heat to preference (Note 5)
  
• 1 tbsp paprika
  
• 1 tbsp dried oregano
  
• 1 tsp ground allspice
  
• 1 tsp coriander powder
  
• 2 tsp onion powder or garlic powder, or 1 tsp of each
  
• 1 tsp salt
  
• 1 tsp pepper

• 1–2 tbsp olive oil
  
• 3 lb (1.5 kg) beef chuck or brisket (or any slow-cooking cut), sliced into 4 large pieces
  
• 5 garlic cloves, minced
  
• 1 onion (yellow, white, or brown), diced
  
• 3/4 cup (185 ml) orange juice
  
• 2 tbsp lime juice
  
• 14 oz (400 g) crushed tomatoes
  
• 2 cups (500 ml) beef or chicken broth
  
• 1/2 cup (125 ml) water
  
• Salt and pepper

Instructions

1. Combine all ingredients for the Spice Mix. Coat the beef with 4 teaspoons of the mixture, pressing it gently onto the surface.
2. Warm the olive oil in a heavy pot over high heat. Brown the beef well on all sides, working in batches if needed. Set aside.
3. Lower the heat to medium. Add extra oil if the pot looks dry.
4. Add the onion and garlic, cooking about 3 minutes until softened.
5. Pour in the orange and lime juices and scrape along the bottom of the pot to loosen the browned bits.
6. Add the tomatoes, broth, water, and the remaining spice mixture. Stir everything together and return the beef to the pot.
7. Cover the pot, bring it to a gentle simmer, then reduce the heat so the liquid burbles slowly rather than boils.
8. Cook for 2 hours. Remove the lid and let it simmer for another 30 minutes, or until the beef pulls apart easily (see Note 2 for alternate cook methods).
9. Lift the beef out and shred it with two forks.
10. Allow the sauce to continue simmering uncovered for 10–15 minutes to thicken. Season with salt as needed. If you prefer a smooth sauce, blend it briefly with an immersion blender.
11. Return the shredded beef to the pot and toss to coat (you can keep some sauce aside for drizzling if you wish).
12. Serve in a large dish with taco fixings or your preferred accompaniments.

1. Cooking Time:
   The exact timing depends on the cut of beef and the pot used. Heavy pots like Dutch ovens tend to cook faster. Start checking for tenderness at the 2-hour mark and continue checking every 30 minutes. The recipe is forgiving—even an extra hour won’t hurt the final result.
2. Alternative Cooking Methods:
   • Slow Cooker: 8 hours on low.
     
   • Pressure Cooker / Instant Pot: 50 minutes on high pressure.
     For both: After deglazing with citrus in step 5, transfer everything to your cooker of choice along with the remaining ingredients. After cooking, simmer the liquid on the stovetop to thicken the sauce as needed.
     
   • Oven: After step 6, cover the pot and cook at 325°F (160°C) for 3–3½ hours, or until the beef shreds easily. Reduce the sauce on the stove if it’s too thin.
3. Yield:
   Enough for 20–25 tacos or 12–15 burritos, serving 8–10 people.
4. Storage:
   For best results, refrigerate or freeze the beef and sauce separately. Reheat the meat (microwave or oven, covered with foil) and warm the sauce before combining. Keeping them separate prevents the beef from becoming overly soft after chilling or freezing.
5. Chipotle Powder Heat Levels:
   
   • Mild: 2 tsp to 1 tbsp + add 1 tsp coriander + 1 tsp cumin
     
   • Medium: 1.5 tbsp (a good all-purpose level)
     
   • Hotter: 2 tbsp
     If chipotle powder is hard to find, a substitute is ½ tbsp each smoked paprika, cumin, and cayenne.