Combine the Spice Mix: In a bowl, combine the chipotle powder, paprika, oregano, All Spice, coriander, onion powder, salt, and pepper. Sprinkle 4 teaspoons of this spice mix onto the beef pieces, pressing it in well.

Brown the Beef: In a large pot, heat the olive oil over high heat. Brown the seasoned beef pieces on all sides, then set them aside.

Sauté Garlic and Onion: Lower the heat to medium, add minced garlic and diced onion to the pot. Cook until softened and aromatic, about 3 minutes.

Deglaze the Pot: Pour in the orange juice and lime juice, scraping the bottom of the pot to lift the flavorful bits.

Add Remaining Ingredients: Stir in the crushed tomatoes, beef stock, water, and remaining spice mix. Return the beef to the pot.

Simmer Away: Cover the pot and bring to a gentle simmer. Cook for 2 hours, then remove the lid and simmer for another 30 minutes until the beef is tender enough to shred.

Shred the Beef: Remove the beef from the sauce and shred it into bite-sized pieces using two forks.

Thicken the Sauce: Let the sauce simmer uncovered for 10-15 minutes to reduce and thicken. Adjust salt to taste.

Combine and Serve: Toss the shredded beef back into the sauce and transfer to a serving dish.

Prepare Tacos: Serve the shredded beef with warmed tortillas, avocado, pico de gallo, cheese, sour cream, lime wedges, and cilantro.