Slow Cooked Barbacoa Beef Tacos

• 3 pound chuck beef
• 2 tablespoon vegetable oil
• 6 cloves garlic
• 1 large onion
• 2 teaspoon ground cumin
• 2 teaspoon dried mexican oregano (use regualr oregano is unable to the mexican version)
• 1/2 teaspoon ground cinnamon
• 3 roma tomatoes
• 3 chipotle chiles in adobo sauce
• 1/4 cup tablespoons cider vinegar
• 2 1/2 cup water
• 2 beef bouillion cubes
• 1 handful of cilantro, roughtly chopped
• 6 palm sized torillas (corn or flour)
• lime for garnish
• salt and pepper to taste

1. 1.Cut the Beef into 4 equal sized chunks 2.Add the oil to a frying pan over medium heat and sear the meat on all sides until a crust starts to form (about 10 minutes). Add the cinnamon, oregano and cumin and cook for another 1 - 2 minutes. 3.Cut 2 of the tomatoes and the onion into quarters. Dice one quarter of the onions and the third Roma tomato and reserve as a topping for the tacos. 4.Add the garlic, quartered onion and tomatoes, 1/2 the cilantro and chilies into a blender with 1/2 cup of water and blend until smooth. 5.Combine the rest of the water with the bouillon cubes. Add the mixture from the blender and the bouillon to the pot. 6.Raise the temperature to a boil and then reduce the heat to a simmer. 7.Cover and cook for about 2 hours, stirring occasionally until the meat is fork tender. 8.Remove the beef from the crock post and shred with a fork. 9.Add the beef into the tacos, top with tomatoes, onion and cilantro and serve with lime wedges. (Note: reserve the simmering juice for storing leftovers, or reduce and add as a spicy sauce for the tacos)