In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of oil over medium-high heat. Then, sear the beef chunks in batches.  This locks in flavor, so don’t skip this step! You should get a nice golden-brown crust – that's the flavor bomb we're aiming for.

Once the meat is browned, remove it and set it aside. In the same pot, add the chopped onions. Sauté until they become translucent. Throw in the minced garlic and stir for about a minute until fragrant.

Now comes the fun part! Add your chipotle peppers, smoked paprika, ground cumin, and oregano to the pot. Stir it around for about two minutes. You're coaxing out all those flavors, creating an aromatic blend that will fill your kitchen with goodness.

Next, pour in your beef broth and apple cider vinegar. Scrape up any bits from the bottom of the pot. Those bits contain flavor. Bring this mixture to a simmer.

Toss the beef back into the pot, along with lime juice, bay leaves, salt, pepper, and cloves. Stir to combine everything, and make sure the meat is submerged in the liquid.

Cover the pot and lower the heat. If using a stovetop, simmer on low for about 3 hours. You might opt for an oven set to 300°F if you prefer. Alternatively, consider using a slow cooker and let it run on low for 8 hours. This long, slow cooking process is where the magic happens.

When the time's up, the beef should be fall-apart tender. Remove the bay leaves and shred the meat with two forks, mixing it into the flavorful liquid.

Now, it’s time to serve! Whether in tacos, burritos, or bowls, it’s ready to shine. Don’t forget the toppings!