A recipe by Julie Van Rosendaal
Preheat the oven to 300˚F.
Pat the beef dry with paper towel, cut it into large (about 2-inch) pieces and sprinkle with salt.
Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the meat well on all sides. Transfer to a plate and add the onion to the pan; cook for a few minutes, until starting to brown.
Return the beef to the pot, sprinkle with chili powder and cumin, add the tomatoes and a can full of water—enough to come about halfway up the side of the meat.
Cover and cook for 3 hours, or until the meat is very tender.
Pull it apart with forks, incorporating it into its simmering sauce.
Serve with warmed tortillas and your choice of toppings.