Barbacoa

Instructions

1. Prepare the meat
   Season the beef chunks generously with salt and pepper on all sides. Heat the vegetable oil in a large skillet over high heat. Working in batches, sear the beef chunks until browned on all sides, about 3-4 minutes per batch. Transfer the browned meat to your slow cooker or Dutch oven.
2. Make the sauce
   In a blender, combine the garlic, chipotle peppers, adobo sauce, cumin, oregano, lime juice, beef broth, and apple cider vinegar. Blend until smooth to create the barbacoa sauce.
3. Combine and cook
   Add the quartered onion and bay leaves to the slow cooker or Dutch oven with the browned meat. Pour the blended sauce over the meat, ensuring it's well-coated. If using a slow cooker, cover and cook on low for 6-8 hours until the meat is very tender and easily shreds with a fork. If using a Dutch oven, cover tightly and cook in a preheated 300°F (150°C) oven for about 4-5 hours.
4. Shred the meat
   Once the meat is cooked and tender, remove it from the cooking liquid and place on a cutting board. Discard the bay leaves and onion pieces. Using two forks, shred the meat into bite-sized pieces, removing any large pieces of fat.
5. Reduce the sauce
   Optional: For a more concentrated flavor, transfer the cooking liquid to a saucepan and simmer over medium heat until reduced by about one-third, about 10-15 minutes.
6. Finish the barbacoa
   Return the shredded meat to the cooking liquid (either the reduced sauce or the original cooking liquid in the slow cooker or Dutch oven). Stir to combine and allow the meat to absorb the flavors for about 10 minutes before serving.