Directions

1. In a small saucepan, bring the cola, soy sauce, vinegar, honey and 1 tablespoon of salt to a simmer over medium heat. Cook and stir often until reduced in half. Remove from the heat and let cool completely.
2. Trim excess fat from the beef and slice into 1/4-inch thick strips. Pour the reduced cola mixture into a large Ziploc bag and add the strips of beef and the chipotle peppers in adobo sauce . Press the air out and let marinate in the fridge for 24 hours.
3. Preheat the oven to 200 degrees F.
4. Line two half sheet pans with aluminum foil and place a baking rack on top.
5. Place the strips of marinated meat on each rack in a single layer. Discard the marinate.
6. Cook for 1 1/2 to 2 hours or until dry but still bendable. Turn the meat a few times during the cooking process. Let cool completely. Store in an airtight container for up to 2 weeks.