Stove Top Method:

1. In a large bowl, mix together all spices (sea salt through chili powder), then add cubed beef and stir to coat.
2. Heat olive oil in a large Dutch oven/stock pot over medium heat, then add onions and garlic. Cook until onions are soft and translucent.
3. Next add apple cider vinegar, tomato paste, chipotle en adobo, and bay leaf. Give everything a good stir and cook for about 2-3 minutes, then add fire roasted tomatoes and beef broth.
4. In a separate skillet, heat olive oil then add seasoned beef and brown in batches, stirring a few times.
5. Add browned beef back into large stock pot, cover and reduce heat to low and simmer for about 1 hour.
6. Check to see if beef will shred with a fork. If not, continue cooking uncovered for up to 30 minutes longer.
7. Once beef is fork tender and can easily shred, remove to a baking sheet to let cool a bit before shredding.
8. Meanwhile, turn heat up to medium high and let liquid boil for about 20-30 minutes until reduced by 1/2.
9. Add shredded beef back in and stir to coat.
10. Serve in tacos, burritos, enchiladas or whatever your heart desires!

Instant Pot (Pressure Cooker) Method:

1. In a large bowl, mix together all spices (sea salt through chili powder), then add cubed beef and stir to coat.
2. Set Instant Pot to sauté and add olive oil, onions, and garlic. Cook for about 5-7 minutes until onions are soft and translucent.
3. Add seasoned beef, stirring a few times.
4. Next add apple cider vinegar, tomato paste, chipotle en adobo, fire roasted tomatoes, beef broth, and bay leaf. Give everything a good stir.
5. Close lid on Instant Pot. Make sure to turn nozzle to pressure, and press Stew/Meat button. It should have 35 minutes on timer which is what you want.
6. You can allow pressure to release on it's own, or not. I've done it both ways and it has turned out amazing either way.
7. You can serve as is which is more soup like, or shred the beef with two forks, or remove the beef with a slotted spoon and reduce cooking liquid on sauté function until it has thickened and then return beef. Anyway you'd like. My favorite way is reducing the liquid by at least 1/2. This way concentrates the flavors even more and is perfect for taco/burrito filling!