Ingredients :

• Beef Chuck Roast — This is the cut you need. Not fillet, not rump—chuck roast, also known as the shoulder. This cut is marbled with collagen that melts under pressure to give meat that shreds into silky filaments. Cut it into chunks of about 5 cm, remove the large blocks of white fat, but leave the fat marbled within the meat—that’s where the flavor is.
• Chipotles in Adobo — These are smoked jalapeños preserved in a spicy, vinegary tomato sauce. You can find cans in the world foods aisle or online Mexican groceries. The adobo sauce surrounding the peppers matters as much as the peppers themselves—put everything in the blender. To gauge the heat: 2 peppers for a mild-smoky version, 4 if your guests appreciate some fire.
• Apple Cider Vinegar — Its role is twofold. It breaks down the meat fibers during cooking, resulting in that melt-in-the-mouth texture. And it balances the fat of the chuck roast with a slight acidity. One tablespoon is enough—you won’t taste vinegar in the final dish, but you’ll notice the difference if you skip it.
• Lime — Fresh is mandatory. The juice brings a brightness that cuts through the deep, smoky sauce. Half in the sauce, the other half in wedges to serve at the table. Avoid bottled juice—it lacks the bite.