Season beef generously with salt and pepper.
In a medium pot, heat oil on medium heat and brown the beef on all sides, about eight minutes.
Add all the dry spices, wine, water, and lime juice. Bring to a boil. Lower the heat to low and let simmer for 23 hours or until the meat is tender enough to shred.
Shred the beef with two forks.
Serve wrapped in a tortilla along with favourite taco/burrito fillings.