4 pound beef chuck roast
4 dried "New Mexico" chiles (Anaheim)
3-5 chipotle chiles, canned in adobo sauce
1 sweet onion, peeled and quartered
7 garlic cloves peeled
5 tablespoons apple cider vinegar
3 tablespoons brown sugar
3 bay leaves
1 tablespoon ground cumin
1 tablespoon salt
4 teaspoons dried oregano
2 teaspoon ground allspice (or cloves)
1 teaspoon ground black pepper
1/2 teaspoon cinnamon
48 corn tortillas
Garnishes: lime wedges, chopped cilantro, diced red onion