Preheat oven to 350ºF. Pat the chuck dry and season all over with salt and pepper. Cut the steak into thirds.

Heat the avocado oil in a wide pot over medium-high heat. Once shimmering, add the chuck and cook the steak pieces for 4-5 minutes per side until browned all over.

Add the onion the skillet around the steak and continue cooking until the onion softens and begins to turn light golden brown, an additional 5-6 minutes.

Pour in the beef stock and bring to a boil. Add the whole peeled tomatoes, salsa taquera, crushed red pepper, salt, pepper, and brown sugar. Bring to a boil and then turn off the heat.

Cover the beef and transfer to the oven for 3 hours.

Remove the pot from the oven and taste. Turn the oven to 275ºF.

Season again to taste with salt, pepper, crushed red pepper, and more sugar, if you like. Return to the oven, uncovered, for 1 hour until the beef is completely falling apart. Add more liquid, as necessary, if the beef liquid evaporates too quickly.

Shred the beef and keep warm.

Bring 2 cups of water to a boil. Stir in the grits and salt and reduce heat. Stir in the milk. Simmer, stirring often, for 20 minutes until thickened and tender. Stir in the butter, cheddar cheese, paprika, salt, and pepper. Turn off the heat and allow the grits to rest for 5 minutes.

Divide the cooked grits between plates and pile the beef on top. Garnish with pickled jalapeños and minced scallions. Enjoy!