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: For nutritional information on all the ingredients in Shredded Beef Tacos just click on each ingredient name. Then adjust the serving size for any Shredded Beef Tacos ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.