Spicy Shredded Beef Wraps

Preheat oven to 275 F.

1. Place the meat, onions, and garlic in a large Dutch oven. I use the Rachel Ray 4-quart round Dutch oven. Pour the can of chipotle peppers over the meat and allow them to remain on top. Using the same can, fill the can with water and pour it into the pot. Do this twice for a total of 14 ounces. This allows all of the spices to be used instead of thrown away. No point in wasting the spice blend you have purchased! Sprinkle with salt. Add Worcestershire sauce and vinegar into the mixture at the bottom of the pan and stir slightly to combine the mixture at the bottom of the pan.
2. Cover the pot with the lid and place in the preheated oven. Allow it to cook for at least 2 hours. If you have time to leave it longer, leave it! You are not going to hurt the dish by allowing longer cooking at the low temperature. You will need to make sure to check periodically on the liquid level. You do not want to run out of liquid; add extra water if needed. A maximum of 3.5 hours is suggested.
3. At roughly one hour before serving crank the heat up to 350 F and continue to cook. After 45 minutes remove pot from the oven and check the roast for fork tenderness. If the meat does not pull easily, cover the pot and place it back in the oven.
4. When the meat is fork tender, remove pot from the oven and allow it to sit, covered, for at least 5 minutes.
5. Remove the rested meat from the pot and use two forks to pull/shred. Place the shredded meat in a dish and spoon the reserved pan juice over the top to moisten the meat.
6. Serve the meat in a tortilla and top with your choice of toppings. I highly recommend sour cream or guacamole to balance some of the heat.
7. Store the leftovers in their juices and use for more tortillas or to top salads.