2 pounds beef chuck roast or brisket, cut into 1-inch cubes
1 finely sliced white onion
5 cloves garlic
two bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon chili powder
1 stick cinnamon
Season with salt and pepper to taste.
Water or beef broth
Tortillas (corn or flour)

Instructions:
Salt, pepper, cumin, oregano, chili powder, garlic, onion, and bay leaves season the beef cubes. Just cover the meat with beef broth or water.
Bring to a boil, then reduce to a low heat and cook for 2-3 hours, or until the beef is very soft.
Take the meat out of the liquid and shred it with two forks. Make a liquid reserve.
To soften the tortillas, dip them in the hot meat liquid. Fill with shredded meat and any other taco toppings you choose.
Dip the constructed tacos in the beef juice before serving for more flavor.