Place the beef into a slow cooker and coat entirely with Citrus Chili Salt, Mayan Gold, Chilpotle Peppers, and black pepper.
Turn beef over while seasoning, so that all sides are coated.
Top beef with red onion slices, garlic and bay leaf.
Pour a bottle of beer (darker the better) atop, cover, and slow cook on low heat for at least 8 hours.
Remove beef from the cooker and shred with two forks.
Add liquid to shredded beef to add flavour and keep moist.
Warm corn tortillas in a frying pan, top with shredded beef, avocado, white onion slices and coriander.
Top with Salsa Picante de Piña and eat immediately.
