Season all sides of the beef with salt and pepper.

In a large Dutch oven heat 2 tablespoons of olive oil over high heat. Add the beef to the pot, browning the meat on all sides.

Remove the beef to a plate. Add the onion to the pot and brown. Add the garlic and cook for an additional minute or two.

Add the crushed tomatoes, plus 1 tomato can of water, spices, bay leaves and oregano, season with salt and pepper, to taste.

Place the beef back into the pan and add enough water to cover the meat.

Bring to a boil then reduce heat and simmer covered for 3 hours until the meat is fork tender. Let meat cool in the pan. Shred the beef when it is cool enough to handle

Warm the tortillas in the microwave for a minute or two until pliable.

Fill the tortillas with the shredded beef and seal with a toothpick.

Heat a large pan with an inch or so of oil over medium heat. When hot, fry each taco until crispy and dark golden brown.

Top with lettuce, tomato and cheese or desired toppings.