These tacos are easy to make and the chipotle beef is incredibly versatile. The beef protein can also be used in just about anything. Serves 8.


1½ Tbsp chipotle powder
1 Tbsp paprika
1 Tbsp dried oregano
1 tsp all spice
1 tsp coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp JF Spicy Salt
1 tsp fresh cracked black pepper
2 Tbsp olive oil
3lb beef chuck, quartered
5 garlic cloves, minced
1 onion, diced
¾ cup orange juice
2 Tbsp lime juice
1 (14oz) can crushed tomatoes
2 cup beef broth
½ cup water
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste 


JF California Style Guacamole
JF Pico de Gallo
JF Pickled Onions
Fresh cilantro, chopped


In a small bowl, combine the chipotle powder, paprika, oregano, all spice, coriander, onion powder, garlic powder, JF Spicy Salt, and fresh cracked black pepper. Mix to combine. Season the beef with 4 tsp of the spice mixture. Heat the olive oil in a large pot on high heat. Brown the beef on all sides then remove and set to the side. Turn the heat down to medium. Add the garlic and onion. Sauté until soft for about 3 minutes. Pour in the orange juice and lime juice. Scrape the bottom of the pan so the brown bits mix into the liquid. Add the crushed tomatoes, beef broth, water and the rest of the spice mix. Stir together and add the beef back to the pot. Put the lid on the pot and bring to a simmer. Reduce the heat to a gentle boil. Cook for 2 hours then remove the lid and continue to cook for 30 minutes. The beef should be tender and able to pull apart using a fork. Remove the beef and shred it using 2 forks. Bring the sauce to a simmer and let it reduce to your liking. Adjust the seasoning and add more JF Spicy Salt if necessary. Add the shredded beef back to the sauce and serve. My favorite toppings are my JF California Style Guacamole, my JF Pico de Gallo, and my JF Pickled Onions.
Recipe adapted from Recipe Tin Eats.