Clean the pound of nopales of any spines if necessary (see note below) then dice into 1/2 inch pieces. Heat 2 tablespoons of the oil in a large (3-4 quart), shallow pot over medium-high heat. Add the diced nopales and 1 teaspoon of the kosher salt. Stir to combine.

Let the nopales cook, uncovered, for a minute or two until they start releasing thier mucousy liquid. Cover, reduce the heat to medium and let cook, stirring occasionally, until the liquid has dried and the nopales are starting to brown a little, about 20 minutes. They will seem like they are never going to dry up, but they will, just keep cooking. Once they have dried up, transfer to a heatproof bowl.

Return the pot to medium-high heat and add the remaining 2 tablespoons of oil. Add the 2 pounds diced chuck steak, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon coriander, and remaining 2 teaspoons of kosher salt. Cook until meat has browned.

Add the chopped white onion, the 2 diced jalapeños, 2 diced poblano peppers, and 6 cloves of chopped garlic. Cook until vegetables are softened and the pan is dry.

Add the 2 diced tomatoes, 2-4 diced chipotles (depending on how spicy you'd like things). Return the nopales to the pan and add the 1 cup beef broth. Bring to a boil then reduce the heat to a slow simmer.

Cook, uncovered, over low heat, pushing the meat under the liquid, until it is tender, about 30 minutes.

Serve with beans, rice, tortillas, and a sprinkling of fresh cilantro, lime wedges, pickled jalapeños and carrots and warm tortillas or chips—or both!