Ingredients

• 4 pound beef chuck roast
• 2 tablespoon vegetable oil
• 1 onion, halved
• 1 head garlic, halved horizontally
• 3 dried chipotle peppers, stemmed and seeded
• 3 ancho chiles, stemmed and seeded
• 2 tablespoon apple cider vinegar
• 3 tablespoon lime juice
• 4 cup beef broth
• 2 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1 bay leaf
• 2 sprig fresh cilantro
• 2 tablespoon honey

Steps

1. Remove the stem and seeds from the chipotle peppers and ancho chiles by hand. If desired, soak them in hot water for 5 minutes to soften before handling.
2. In a blender, combine the soaked chipotle peppers, ancho chiles, apple cider vinegar, lime juice, honey, cumin, and oregano. Blend until a smooth paste forms, about 1-2 minutes.
3. Pat the beef chuck roast dry with paper towels and season all sides with salt and black pepper.
4. Preheat your oven to 300°F.
5. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
6. Carefully place the beef chuck roast in the hot Dutch oven. Sear for 4-5 minutes on each side until a deep brown crust forms. Work in batches if needed to avoid overcrowding. Transfer the beef to a plate.
7. Pour out all but 1 tablespoon of oil from the Dutch oven. Add the halved onion and halved garlic head, and cook for 3 minutes, stirring occasionally, until fragrant.
8. Spread the chile paste over the seared beef roast. Return the beef to the Dutch oven, nestling it among the onions and garlic.
9. Pour the beef broth around (not over) the meat. Add the bay leaf and cilantro sprigs.
10. Cover the Dutch oven with a tight-fitting lid or heavy-duty aluminum foil. Transfer to the preheated 300°F oven.
11. Braise for 5 hours, turning the meat every 1.5 hours. The beef is done when a fork easily shreds the meat and it reaches an internal temperature of 190-205°F.
12. Remove the Dutch oven from the oven. Carefully remove the beef and place it on a cutting board. Let it rest for 10 minutes.
13. Strain the braising liquid through a fine-mesh strainer into a bowl, discarding the solids (onions, garlic, and herbs). Return the strained liquid to the Dutch oven and keep warm over low heat on the stovetop.
14. Using two forks, pull and shred the cooled beef into thin, tender strands, discarding any large fat deposits or connective tissue as you work.
15. Return the shredded beef to the Dutch oven with the braising liquid and stir to combine. Heat through over medium-low heat for 5 minutes, stirring occasionally.
16. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with warm tortillas, onion, cilantro, lime wedges, and your choice of toppings.