Shredded Beef Tacos

1-1/2  cups		diet pepsi
1/2  cup		cider vinegar
2  ounces		dried ancho chiles
2  tablespoons		tomato paste
1/2  teaspoon		garlic cloves, crushed
3		bay leaves
2  teaspoons		ground cumin
2  teaspoons		dired oregano
1/2  teaspoon		salt
1/4  teaspoon		pepper
1/2  teaspoon		ground cloves
1/2  teaspoon		ground cinnamon
1		large onion, 1/2 " slice
3  lb.		lbs boneless beef short ribs, trimmed
16		corn tortillas

Tip: Click on the ingredient links to learn the nutritional information for all the Shredded Beef Tacos ingredients. The serving size for any ingredient in Shredded Beef Tacos may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Adjust oven rack to lower middle and heat to 325 deg.
Cut meat into 1 inch cubes.
Combine pepsi, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano salt and pepper, cloves and connimon in dutch oven
Arrange onion slices evenly in single layer in pot. Place beef on top of onion rounds in single layer.
Cover and cook until meat is well browned and tender, 2.5-3 hours.

Using slotted spoon, transfer beef to large bowl, cover loosely with foil and set aside. Strain liquid through fine mesh strainer into 2 cup measuring cup. Discard onion rounds and bay leaves.
Transfer remaining solids to blender. Let strained liquid settle for 5 minutes, then skim off any fat from surface. Add water as needed to equal 1 cup liquid. Pour liquid in blender with reseerved solids and blend until smooth.
Using two forks, shred beef into bite-size pieces. Bring sauce to simmer over medium heat. Add shredded beef and stir to coat. Season with salt to taste.
Spoon small amount of beef into each warm tortilla and sserve with Cabbage carrot slaw.