Slow-Cooked Mexican Shredded Beef Tacos

In a small bowl, combine the chipotle powder, paprika, dried oregano, allspice, coriander powder, and onion or garlic powder. Rub about 4 teaspoons of this spice mix onto the beef pieces, patting it down so it adheres well.

Heat the olive oil in a large, heavy-based pot or Dutch oven over high heat. Add the beef (work in batches if necessary) and sear until deeply browned on all sides. Remove the beef and set it aside on a plate.

Reduce the heat to medium. If the pot is dry, add a splash more oil. Add the minced garlic and chopped onion, sautéing for about 3 minutes until softened.

Pour in the orange juice and lime juice. Use a wooden spoon to scrape the bottom of the pot, releasing the flavorful browned bits (fond) into the liquid.

Stir in the crushed tomatoes, beef stock, water, and the remaining spice mix. Return the seared beef and any accumulated juices back into the pot.