Beef Barbacoa Tacos

Instructions

1. Season the beef
   Season the beef chuck generously with salt and pepper on all sides. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Working in batches if necessary, sear the beef chunks on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate and set aside.
2. Prepare the sauce
   In a blender, combine chipotle peppers with adobo sauce, quartered onion, garlic, cumin, oregano, 1 teaspoon salt, and lime juice. Blend until smooth to create a thick sauce.
3. Slow cook the beef
   Return the seared beef to the Dutch oven. Pour the blended chipotle sauce over the beef, add bay leaves, and pour in the beef broth. Bring to a simmer, then reduce heat to low. Cover and cook for 4 hours, or until the beef is extremely tender and easily shreds with a fork. Alternatively, transfer to a slow cooker and cook on low for 8 hours.
4. Shred the meat
   Once the beef is cooked, remove it from the cooking liquid and place in a large bowl. Discard the bay leaves. Using two forks, shred the beef into bite-sized pieces. Skim excess fat from the top of the cooking liquid, then return the shredded beef to the pot and stir to coat with the reduced sauce.
5. Warm the tortillas
   Heat a dry skillet over medium heat. Warm corn tortillas for about 30 seconds on each side until pliable and slightly charred. Keep warm by wrapping in a clean kitchen towel or aluminum foil.
6. Assemble the tacos
   Place a generous portion of the barbacoa beef in the center of each warm tortilla. Top with diced onion and fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the tacos.