1. Prep and Brown the Beef

• Cut the beef chuck into thick strips, about 2 inches wide. Season all sides generously with salt and pepper.

• In a large pan over medium heat, add a pat of butter and brown the beef in batches until all sides are seared. This should take about 7–10 minutes total.

• Don’t overcrowd the pan—browning in batches helps build flavor.

2. Deglaze the Pan

• Once all beef is browned and removed, pour a splash of water into the hot pan and scrape up any browned bits with a wooden spoon. This is called deglazing.

• Pour the deglazing liquid into a large heavy-bottomed pot or Dutch oven.

3. Braise the Beef

• Add the browned beef to the pot. Pour in red wine and enough water to fully submerge the meat.

• Add the coffee, MSG, beef stock cube, ketchup, honey, and all remaining spices. Stir once to distribute.

• Bring to a boil over high heat. Reduce heat to low, cover the pot with a lid, and simmer gently for 3 hours.

4. Reduce the Liquid

• After 3 hours, remove the lid. Raise the heat to medium and let it simmer uncovered until the liquid reduces to about 1 cup (roughly 1/4 of the original volume), about 45 minutes.

• The sauce should thicken slightly and just coat the bottom of the pan—don’t walk away too far during this part.

5. Rest and Pull

• Remove the pot from the heat and allow the beef to rest uncovered for 30–45 minutes.

• Use two forks to shred the beef into bite-sized pieces. Transfer the beef back into the pot and stir with the remaining sauce.

6. Serve

• Serve the pulled beef in warm tortillas with your preferred toppings.