Prep your ingredients: Dice the onion, mince the garlic, and finely chop the chipotle peppers. If using fresh cauliflower, pulse florets in a food processor until rice-like.

Brown the beef: Heat a large skillet over medium-high. Add 1 tablespoon oil, then the ground beef. Season with a pinch of salt and pepper. Cook, breaking it up with a spatula, until browned with crispy edges, about 5–7 minutes. Transfer to a plate, leaving a little fat in the pan.

Sauté the aromatics: Add the remaining oil if needed. Cook the onion over medium heat until soft and lightly golden, about 4 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.

Build the sauce: Stir in the tomato paste, chipotle peppers, and adobo sauce. Cook 1 minute to caramelize the paste. Sprinkle in cumin, smoked paprika, oregano, chili powder, and coriander if using. Toast the spices for another 30 seconds.

Deglaze and simmer: Pour in the broth, scraping up browned bits from the pan. Return the beef and any juices to the skillet. Simmer 2–3 minutes to thicken into a glossy, spicy beef mixture.

Cook the cauliflower rice: Push the beef to one side of the skillet. Add the cauliflower rice to the empty side with a pinch of salt. Cook 3–5 minutes, stirring occasionally, until tender but not mushy. If your pan is small, cook the rice separately in a second skillet.

Combine and finish: Fold the cauliflower rice into the chipotle beef until well coated. Squeeze in half a lime and toss. Taste and adjust salt, pepper, and heat (more adobo for extra kick).

Garnish and serve: Sprinkle with chopped cilantro. Serve with lime wedges and any favorite toppings like avocado, pico, or a dollop of sour cream to balance the heat.