Preheat oven to 160C / 325F. Heat oil in dutch oven on high heat.  Add beef in batches and cook so it is browned on all sides.  Move to a bowl and set aside.

Lower heat to medium, and if the pan is dry add a little more oil, then cook onion and garlic for 2-3 minutes until softened and golden.  

Add cayenne pepper, paprika, cumin, garlic powder and oregano and stir to combine.  Pour a little stock in to start, and scrape any browned meat that has attached to the bottom (there is so much flavour in this).  

Add meat, the remaining stock, lemon juice, diced tomatoes, worcestershire sauce, apple cider vinegar, chipotle in adobo sauce and bay leaves to the pot.  Season with salt and pepper and stir to combine. 

Bring the mixture to boil over high heat, pop the lid on the dutch oven and transfer to the oven for 2 - 2 1/2 hours (stirring twice in this time) until meat is tender and falls apart easily.  Discard bay leaves.  

Remove the meat and place on a large cutting board. Shred the meat with two forks, then return to the pot to absorb any of the leftover juices. 

Serve the meat warm and use in your favourite Mexican dish - burritos, tacos, quesadillas, burrito bowls or on top of nachos!