Preheat a dutch oven skillet over a medium high heat fire (around 350-375F).

Add all the ingredients for the chipotle paste to the skillet (except for the water) and let them toast on all sides for 2-3 minutes. Once nicely charred, add in your water and let simmer for 3-4 minutes until the chile peppers become soft and rehydrated. Pull all the ingredients out of the dutch oven and discard all the water except for ¼ cup. Next, take off the stems and de-seed the chile peppers (or leave some seeds if you like it spicier). Add all the ingredients to a food processor along with the ¼ cup of water. Blend until smooth then set aside.

Lather your beef chuck cubes in oil and season thoroughly with Chipotle Garlic seasoning. Add your dutch oven back to the fire along with 1 tbsp of oil. Add your beef to the skillet to brown on all sides for 30 seconds per side. Do this in 3-4 batches to prevent overcrowding. Once done, pull all the beef off and set aside. Next, add your onions and garlic to the skillet to brown. Stirring occasionally until the onions are slightly translucent. With the onions and garlic still cooking, add your beer to deglaze the skillet. Let simmer for 2-3 minutes, then add your beef bone broth, chile paste and all the beef chuck cubes. Add more bone broth if it does not cover the beef cubes in the dutch oven. Next, cover the dutch oven and let simmer for 2-3 hours until the beef is fork tender.

Once the beef is ready, pull off and serve into a bowl. Garnish with cotija cheese, chopped scallions and enjoy!