Start by trimming any excess fat from your brisket or chuck roast. Cut the meat into 2-inch cubes. This size ensures even cooking and helps the flavors meld beautifully.

In a large bowl, mix the beef with black pepper, smoked paprika, minced garlic, cumin, oregano, and salt. Make sure each piece is generously coated.

In a large pot or Dutch oven, heat olive oil over medium heat. Add the seasoned beef cubes and sear on all sides until browned. This step creates a delicious crust that enhances flavor.

Once the beef is browned, add the chipotle peppers, beef stock, apple cider vinegar, bay leaves, and cilantro stems. Stir to combine, scraping up any browned bits from the bottom of the pot.

Cover the pot and lower the heat to a simmer. Alternatively, you can transfer everything to a slow cooker. Cook on low for about 6-8 hours or on high for 4-5 hours. The key is to let it cook until the beef is fall-apart tender.

Once done, use two forks to shred the beef in the pot. It should be fork-tender and look deliciously saucy.

Warm your tortillas. Fill each with a generous amount of beef and top with your favorite toppings, like cilantro, onions, fresh lime juice, or guacamole.