Mexican Shredded Beef (And Tacos)

**Note from the comments. I used an “extra spicy” seasoning mix along with the salt, pepper, coriander, garlic powder, onion powder, & paprika. After seasoning & searing the roast in my dutch oven I added the beef broth, orange juice, onion & garlic, but then used 1/2 cup of tomato sauce, about 1/4 cup of blended up chipotles, a 1/2 cup of homemade spicy salsa, a few dashes of worcestershire sauce, and a 1/2 tsp of Mexican oregano.**

subheading: Spice Mix:

1 ½ tbsp chipotle powder (Note 7)

1 tbsp paprika

1 tbsp dried oregano

1 tsp All Spice powder (ground All Spice)

1 tsp coriander powder

2 tsp onion powder or garlic powder OR 1 tsp of each

1 tsp salt

Black pepper

subheading: Beef:

1 to 2 tbsp olive oil

3 lb / 1.5kg beef brisket (or chuck, gravy or any other slow cooking beef) cut into 2 or 3 large pieces

5 garlic cloves, minced

1 onion , diced (yellow, brown or white)

¾ cup / 185 ml orange juice

2 tbsp lime juice

14 oz/400g can crushed tomatoes

2 cups / 500 ml beef or chicken broth/stock

Water

Salt and pepper

Directions at recipetineats.com

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