Chipotle Beef and Cheese Crisp Tacos

Combine the beef chuck roast, beef broth, chipotle peppers, cumin, garlic powder, and salt in a pot. Cover and simmer on low heat for 2 hours until the beef is extremely tender and falls apart. Shred the meat with two forks directly into the remaining spicy pan juices.

Whisk together the sour cream, lime juice, and garlic powder in a small bowl until smooth. Set aside.

Heat a non-stick skillet over medium-high heat. Place a thin, flat circular mound of combined Cheddar and Monterey Jack cheese in the pan. Let it melt, bubble, and form a golden-brown crust on the bottom, which takes about 3 to 4 minutes. Carefully lift the cheese disc with a spatula and drape it over a suspended wooden spoon handle or rolling pin to cool into a hard, curved taco shell shape. Repeat to make four shells total.

Fill each crispy cheese taco shell generously with the hot shredded chipotle beef and drizzle with the garlic crema. Serve immediately while warm and crispy.