Mix all the spices together and distribute them over both sides of the beef chuck. It is a generous amount, don't worry, this will provide plenty of flavor later.

Heat a generous amount of olive oil in a Dutch oven and sear the beef chuck on both sides until browned. Then remove the meat from the pan.

Then add the orange juice, lime juice, diced tomatoes and beef stock. Season with pepper and salt.

Add the meat, bring to a boil and turn the heat down low. Put the lid on the pan and let it simmer gently for about 2 hours over low heat (use a small burner if necessary).

Then remove the meat from the pan and pull it apart with two forks.

Put the immersion blender into the sauce to make it smooth and return it to high heat. Reduce the sauce while stirring.

Take a large frying pan and heat a little olive oil in it.

Dip the tortilla in the sauce on both sides and place it in the pan. Spread some of the pulled beef and grated cheese to taste on one side.

Fold the tortilla closed and fry on both sides until lightly crispy.

Serve with the remaining sauce for dipping or to spread inside your tortilla. Delicious with sour cream, avocado or guacamole, fresh coriander, some lime wedges and optionally a homemade salsa. Enjoy your meal!