Heat the griddle or pan.

Toast the chiles on the griddle for 2-3 minutes, turning frequently to avoid burning.

Transfer chiles to a heatproof bowl and add 1 cup hot water. Let the chiles soak for 5 minutes, or until pliable.

Seed and devein the chiles, saving the soaking water.

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

In a large pot, heat two tablespoons of oil.

Season the beef generously with salt and pepper. Sear the beef on all sides until browned.

Transfer the seared beef into the slow cooker.

Pour the blended chile mixture over the beef and add enough water to cover the meat.

Set the slow cooker to low and cook for 6-8 hours.

Once cooked, shred the beef and serve with diced onions, chopped cilantro, and tortillas.