Slow-cooked beef infused with chipotle, citrus, and spices for a rich, tender filling perfect for tacos, burritos, and bowls.

Scale

3 lb beef chuck or brisket, cut into 4 pieces

1½ tbsp chipotle powder

1 tbsp paprika

1 tbsp dried oregano

1 tsp allspice

1 tsp coriander powder

2 tsp onion or garlic powder (or 1 tsp each)

1 tsp salt

1 tsp black pepper

1–2 tbsp olive oil

5 garlic cloves, minced

1 onion, diced

¾ cup orange juice

2 tbsp lime juice

14 oz can crushed tomatoes

2 cups beef or chicken broth

½ cup water

Salt and pepper to taste

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1. Mix spices together and reserve 4 tsp to season the meat.

2. Rub the spice mixture on the beef pieces.

3. Heat oil in a large pot and brown the beef on all sides. Remove and set aside.

4. Cook onion and garlic until softened.

5. Add orange and lime juice and scrape the pot bottom.

6. Stir in tomatoes, broth, water, and the rest of the spice blend.

7. Add the seared beef back to the pot.

8. Simmer covered for 2 hours, then uncovered for 30 minutes.

9. Remove beef, shred with forks.

10. Simmer sauce until thick, then mix in shredded beef.

Reduce chipotle powder for less heat or increase for extra spice.

Swap beef with pork shoulder or chicken thighs.

Use a slow cooker (8 hrs on low) or Instant Pot (50 mins high pressure).

Store sauce and meat separately for better reheating.