1. Preheat oven to 300°F. In a small bowl, combine the spices (salt, pepper, cumin, oregano, chili powder and brown sugar). Rub the spice mixture over all surfaces of the beef pieces.
2. Heat oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides, about 2 minutes per side until nicely browned. Lower heat to medium.
3. Pour the beer, orange and lime juice over the beef to deglaze the bottom of the pot. Top evenly with orange and lime zest, onion slices, jalapeno slices, orange and lime slices.
4. Cover the Dutch oven with a lid. Place Dutch oven in the oven for 3 hours until the beef is tender and falls apart easily. Remove the orange and lime peels with tongs (don’t worry if you don’t get them all) then shred the beef with 2 forks.
5. Taco assembly: Preheat oven to 425°F. Place corn tortillas on 2 baking sheets (or however many you need to fit them all). Place tortillas in the oven for 3 minutes just to heat them up. Remove from the oven, then add the toppings. Place a handful of cheese on 1/2 of the tortilla then top with a scoop of shredded beef and any toppings you like. Finish with 1 more layer of cheese then fold the tortillas in half (if your tortillas won’t stay shut, place a baking sheet over top while baking). Bake the tacos for 8 minutes or when golden and crisp. Serve with chipotle honey sauce and fresh cilantro. Enjoy!

Chipotle Honey

1. While the beef is braising, make the chipotle honey sauce and bacon jam: Add all chipotle honey sauce ingredients to a food processor and blend until smooth and creamy. That’s it!