Barbacoa de Res

Instructions

1. Begin by seeding and deveining the dried chiles. Tip: Use kitchen scissors for easier handling. If sensitive to spicy foods, use gloves or wash hands thoroughly after handling the chiles.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the seeded guajillo and ancho chiles, then remove from heat and let them soak for 15 minutes until softened.
3. Meanwhile, cut the beef into large chunks, about 2 inches each, and set aside.
4. In a blender, combine the softened chiles (along with soaking liquid), garlic, onion, cumin, oregano, salt, pepper, apple cider vinegar, and lime juice to create a marinade paste.
5. Place the beef chunks in a large, resealable plastic bag and pour the marinade over the beef. Seal the bag and massage lightly to ensure the beef is well coated. Let it marinate in the refrigerator for at least 2 hours, ideally overnight for more flavor.
6. Preheat your oven to 275°F (135°C). Transfer the marinated beef and any excess marinade to a Dutch oven or a large oven-safe pot with a lid.
7. Pour the beef broth into the pot, add the bay leaves, and cover with the lid. Place the pot in the oven and let it cook slowly for 6 hours. Tip: Resist the urge to open the lid as it cooks to keep moisture in.
8. After cooking, the beef should be tender and easy to shred. Use two forks to pull apart the meat, and remove the bay leaves.
9. Serve the barbacoa hot with warm corn tortillas. Garnish with chopped onions and cilantro for added freshness.