Barbacoa Tacos

Instructions

1. Prepare the marinade
   In a blender, combine the garlic, chipotle peppers, adobo sauce, lime juice, apple cider vinegar, cumin, oregano, cloves, and 1 teaspoon salt. Blend until smooth to create the marinade.
2. Season the meat
   Place the beef chuck pieces in a large bowl and season generously with salt and pepper. Pour the marinade over the meat and toss to coat thoroughly. For best results, cover and refrigerate for at least 2 hours or overnight.
3. Prepare for cooking
   Transfer the marinated meat to a large Dutch oven or slow cooker. Add the bay leaves and beef broth. If using a Dutch oven, bring to a simmer on the stovetop, then cover and transfer to a preheated 325°F (165°C) oven. If using a slow cooker, set to low.
4. Slow cook the barbacoa
   Cook the beef until it's fork-tender and easily shreds, about 4 hours in the oven or 6-8 hours in a slow cooker on low. The meat should fall apart when gently pressed with a fork.
5. Shred the meat
   Remove the beef from the cooking liquid and place in a large bowl. Discard the bay leaves. Using two forks, shred the meat into bite-sized pieces. Skim the fat from the cooking liquid, then add about 1 cup of the liquid back to the shredded meat to keep it moist and flavorful.
6. Prepare the tortillas
   Warm the corn tortillas by placing them directly over a gas flame for a few seconds per side, or heat them in a dry skillet, or wrap a stack in foil and warm in a 350°F (175°C) oven for about 10 minutes.
7. Assemble the tacos
   Place a spoonful of the barbacoa onto each warm tortilla. Top with diced onion and chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the tacos.