Heat the griddle or pan.

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

Once toasted, transfer to a heatproof bowl.

Add 1 cup hot water to the chiles and let 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 (or bay leaves), salt, and pepper; blend until smooth.

In a large pot, heat the oil.

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

Transfer the browned beef to the slow cooker.

Add the chile mixture from the blender and 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.