Shredded Beef (or Pork) for Tacos or Enchiladas

Trim and toss most of the fat from a 2 lb. boneless roast. Put it in a 5 or 6 quart pan with 1/4 cup of water. Cover and cook over medium heat for about 30 min. Uncover and cook, turning as needed, until all liquid has evaporated and meat is well browned on all sides. About 10 more min. In a bowl mix red wine vinegar, beef broth, chili powder and cumin. If you want, add some chipotle chile in adobo sauce to taste. Cover and cook until meat easily pulls apart, about 2 hours. Let it cool, then shred and mix with the pan juices.