Heat the griddle or pan.

Toast the chiles on the griddle for 2-3 minutes, turning frequently, making sure they do not burn.

Once toasted, transfer the chiles to a heatproof bowl.

Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable.

Seed and devein the chiles, saving the water.

In a blender, combine the saved water, chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt, and pepper. Blend until smooth. Set aside.

In a large pot, heat two tablespoons of oil.

Season the beef with salt and pepper and sear it on all sides until browned.

Transfer the beef to the slow cooker.

Add the chile mixture from the blender.

Add enough water to cover the meat.

Set the slow cooker on low for 6-8 hours.

Shred the beef and serve with diced onions, chopped cilantro, and tortillas.