Slow-Braised Barbacoa Beef with Cilantro-Lime Rice and Black Beans

Wash 1/2 cup dried black beans and soak in 4 cups water for at least 8 hours or overnight.

Preheat oven to 300F.

Remove stems and seeds from 2 dried chipotle peppers and soak them in 2 tbsp apple cider vinegar and 1/4 cup hot water for 15 minutes, then mince the softened peppers into a paste.

Pat 1.5 lbs beef chuck roast dry with paper towels and season all sides with salt and black pepper.

Heat 2 tbsp oil in a large oven-safe dutch oven over medium-high heat and sear the beef for 5 minutes per side until a deep brown crust forms.

Remove the beef from the pot and add 1 chopped white onion and 4 minced garlic cloves; sauté for 5 minutes until the onion is translucent.

Stir in the minced chipotle paste, 1 tsp ground cumin, and 1 tsp dried oregano; cook for 1 minute until fragrant.

Return the beef to the pot and pour in 2 cups beef broth, ensuring the liquid comes halfway up the side of the beef.

Cover the pot with a tight lid and braise in the oven at 300F for 4 hours until the meat is extremely tender.

While the beef is braising, drain the soaked beans and place them in a small pot with 3 cups fresh water; simmer over medium-low heat for 75 minutes until tender, then season with salt.

25 minutes before serving, combine 1 cup white rice and 2 cups water in a medium pot; bring to a boil, then reduce heat to low, cover, and simmer for 17 minutes.

Remove rice from heat and let stand for 5 minutes, then fluff with a fork and stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro.

Remove the beef from the oven and shred into large bite-sized pieces using two forks, tossing the meat back into the concentrated braising liquid.

Serve the shredded beef with the cilantro-lime rice and black beans, garnishing with the remaining 1 lime cut into wedges and 1/4 cup fresh cilantro leaves.