Make the braising liquid

• Combine the beer, chipotle chilies, orange juice, pickled jalapeño brine and olive oil in a Dutch oven.
• Add the beef chunks and season with salt.

Braise the beef

• Cover and transfer to the oven.
• Braise until the beef is tender and shreddable.
• Skim off some of the rendered fat before serving.

Cook the Mexican rice

• Sauté the onion and garlic in a saucepan, then stir in the rice and tomato paste with the cumin.
• Pour in the chicken stock and simmer until the rice is fluffy.

Warm the black beans

• Warm the drained black beans in a pan until heated through.

Cook the fajita veggies

• Sauté the sliced bell peppers and red onion until tender and lightly charred.

Blend the cilantro jalapeño sauce

• Blend the cilantro, jalapeño, lime juice and greek yogurt until smooth.
• Season with salt to taste.

Assemble the bowls

• Divide the Mexican rice, black beans, fajita veggies and shredded beef between meal prep containers.
• Spoon the cilantro jalapeño sauce over the top.