• Preheat the oven to 325°F.
• Pat the chuck roast dry. In a small bowl, combine the cumin, smoked paprika, oregano, garlic powder, sea salt and black pepper. Season the beef generously on all sides.
• Heat the oil in a large Dutch oven over medium-high heat. Add the chuck roast and sear for 3–4 minutes per side, until deeply browned. Transfer to a plate.
• Reduce the heat to medium. Add the onion and cook for 3–4 minutes, stirring occasionally. Add the garlic and tomato paste and cook for another minute.
• Add the orange juice, orange zest, lime juice and coconut aminos. Scrape up all the browned bits from the bottom of the Dutch oven.
• Return the beef to the pot. Pour in 1½ cups beef bone broth and add the bay leaves. The liquid should come roughly halfway up the sides of the beef.
• Cover and transfer to the oven. Braise for about 3 hours, or until the beef is very tender and easily pulls apart with a fork.
• Transfer the beef to a cutting board and shred, discarding any large pieces of fat. Remove and discard the bay leaves.
• Return the shredded beef to the Dutch oven and toss well with all of the concentrated braising juices. Add ¼ cup beef bone broth and toss again over low heat for 1–2 minutes, until the beef is juicy and well coated. If your Dutch oven still has plenty of braising liquid remaining, start with less broth and add only as needed.

Make the Charred Corn & Avocado Salsa:

• Heat the avocado oil in a large skillet over medium-high heat. Add the corn and cook for 5–7 minutes, stirring only occasionally so the kernels have a chance to get golden and lightly charred.
• Remove from the heat and let cool slightly. Add the avocado, cucumber, red onion, cilantro, lime juice and sea salt. Gently toss to combine. Taste and add additional lime or sea salt as desired.

Make the Melty Cheese-Stuffed Tortillas:

• Heat a large skillet or griddle over medium-low to medium heat and lightly grease with avocado oil.
• Add a tortilla and warm for 15–20 seconds per side, just until soft and pliable.
• Sprinkle about ¼ cup freshly shredded Monterey Jack over one half of the tortilla, leaving a small border around the edge.
• Fold the tortilla in half over the cheese and gently press with a spatula or your hand. Cook for 1–2 minutes, then flip and cook for another 30–60 seconds, until lightly golden and the cheese is completely melted.
• Transfer to a plate and repeat with the remaining tortillas. While they’re still warm, gently pull each tortilla open to reveal the melted cheese inside.

Assemble:

• Fill each cheesy tortilla with the citrus-garlic braised beef. Spoon the charred corn-avocado salsa over top and finish with fresh cilantro and a squeeze of lime. Serve salsa verde or hot sauce on the side for anyone who wants heat.