Slice the top round into smaller chunks if needed. Sear the meat on high heat with some oil to brown. Remove from pot.

Add the onions and cook about 10 minutes. Add the jalapenos and cook another 5-7 minutes to soften the jalapenos and allow the onions to lightly brown. Add the garlic and cook 2 minutes.

Add the beer and return the meat to the pan. Add in the chipotle, cumin, oregano, vinegar, and honey. Bring to a simmer.

Cook about 4 hours stirring often. Cover for the first 2 hours, and then remove the cover to allow some of the liquid to evaporate.

Meanwhile, spice the cabbage thin and mix with the other ingredients. Allow to sit an hour before using.

When the meat is ready, mash it up with a potato masher. It should be tender enough to fall apart.

Cook the tortillas in a hot pan on both sides until brown spots appear.

Add some meat to the tortilla, and top with the slaw. Serve.