1. Cook time -
The cooking time will vary depending on what cut of beef you use, how heavy based your pot is (dutch ovens cook faster because they retain heat better) and also how thick your cut of beef is. This recipe is very forgiving so even if you leave it 1 hour too long, it will still be great! Check it at 2 hours and every 30 minutes thereafter to see if it is "shreddable" tender.
2. Other cook methods -
slow cooker for 8 hours on low, pressure cooker & Instant Pot on high for 50 minutes.
For Slow Cooker and Pressure Cooker - after deglazing the pot in step 4 with the orange juice and lime juice, pour the liquid and onions into the slow/pressure cooker (IP) and add all remaining ingredients + beef. Cook per above. Transfer the liquid to a saucepan to reduce the sauce on the stove, as required by the recipe.
after completing step 4, cover and place in 325F/160C oven for 3 - 3 1/2 hours or until the beef is tender enough to shred. The liquid should reduce enough to make a thick sauce. If not, just simmer it on the stove until thickened to your liking.
3. Quantity -
This makes enough for 20 - 25 tacos, 12 - 15 burritos
. It is enough to serve 8 to 10 people.
4. Storage -
To freeze or refrigerate, keep the sauce and beef separate. Reheat the beef in the microwave or in the oven (covered with foil), heat the sauce then toss. It's best to keep it separate because otherwise I find the beef gets quite soggy (especially when defrosting).
5. Chipotle powder
can be annoyingly difficult to find in Australia. :) Now sold in Harris Farms. It is not sold in the major supermarkets (yet) but you can find it in fruit & veg stores, delis and gourmet/speciality stores. It does not cost much more than ordinary spices. If you can't track it down, I think the best substitute is 1/2 tbsp each SMOKED paprika, cumin and cayenne pepper.
per serving, assuming 8 servings.