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1
Dry the beef with a paper towel.
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2
This step is really important to get a nice crust on the beef.
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3
Generously salt and pepper the beef.
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4
Brown the beef in a few tablespoons of oil, in batches if you dont have room in your pan.
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5
Take the beef out and add the onions.
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6
Add more oil if you need it.
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7
Season the onions with some kosher salt and pepper.
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8
Cook until soft, about 8 minutes.
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9
Add in the garlic, cook for a few seconds.
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10
Add the cumin, oregano, chipotle, and cloves to the pan.
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11
Cook while stirring for a minute.
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12
Add the beef, chicken stock, water, and bay leaves to the pan.
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13
Season with salt and pepper.
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14
Bring the mixture to a boil.
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15
Reduce the heat and cover with a lid.
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16
I put the beef in a 325-degree oven for approximately 2 hours or until the beef is fork tender.
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17
You could also keep this on the stove and simmer it until tender.
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18
After about 2 hours in the oven, test to make sure that the beef is tender enough to shred with a fork.
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19
If it is not shredding easily, put it back in the oven for a bit longer.
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20
When it is ready to come out of the oven, I take out the chipotle pepper.
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21
Add the vinegar.
