You will need a nice chunk of stewing beef like chuck roast, any cut of beef that really needs to be cooked long and slow. You could even do this in your crock pot if you like. When I make it I use a great big chuck of beef and then portion it out into freezer containers so I can have my favorite Mexican meal anytime.
2 or 3 pounds of Chuck Roast or any stewing beef
1 Tbl salt
3 Tbl cumin
2 ea chipotle chilies in adobo sauce
3 Tbl dark chili powder
2 Tbl onion powder
2 Tbl garlic powder
4 bay leaves
one large onion, diced
Cut the meat into large cubes and put in stew pot with all the above ingredients except for the onion and barely cover with water.
Bring to a boil and then turn down to a constant low boil, just above a simmer, and cook, covered, for 2 hours, stirring occassionally.
Add chopped onion, stir well and cook, covered, for one hour, stirring occassionally.
Uncover and using wooden spoon and meat fork, start to break the meat apart. Cook uncovered and come back often to shred the meat until it is totally shredded and the liquid has almost cooked away.
If you like your shredded beef with more 'zing', use an extra chipotle. Or pass the Sririacha or any good hot sauce at the table.