Barbacoa Alternates?

Greetings,

I've been a longtime fan of the chili-laden barbacoa a'la Chipotle or the thousands of other recipes online. However, I've been coming across a "white" barbacoa (using beef shank or likely, cheek?) that has captured my imagination.

I was able to approximate this, with a can of beef stock, some bay leaf, garlic and a couple shanks in the crock pot. I think I was pretty close, maybe missing a few notes here or there.

Wondering if anyone has come across this style of beef barbacoa and had some tips? I have one sitting in the crock pot at home; in which I used 2 tbsp apple cider vinegar, 2 tsp worchester sauce, some Mexican oregano, few shakes of salt, whole black and white peppercorns, whole cumin, and covered with water this morning.

The extra step of toasting the chiles, blending the sauce, etc., chipotle in adobo, etc, started to get too spicy that I no longer enjoyed it.

The first run I made, was very close to the Barbacoa de Res that I have been getting at my facvorite tacquerias in Chicago - Tacqueria de Asadero, La Pasadita. I love how you can taste the beef and the spices, chili and the like don't drown out the tender, juicy, beefy flavor, which is subtly enhanced by the herbs and spices added.

Anyone else familiar with this "non-Chipotle" barbacoa de res? Any tips or tricks?

Thanks!

bon appetit