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Preparing the Barbacoa Beef:
Season and Sear: Season the beef chunks with salt and pepper. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Transfer the beef to your slow cooker or Instant Pot.
Combine Ingredients: In a mixing bowl, combine the chopped onion, minced garlic, chipotle peppers, apple cider vinegar, lime juice, beef broth, ground cumin, dried oregano, ground cloves, and smoked paprika. Mix well.
Slow Cook: Pour the mixture over the beef in the slow cooker or Instant Pot. Add the bay leaves. If using a slow cooker, cook on low for 8-9 hours or on high for 4-5 hours. If using an Instant Pot, cook on high pressure for 60 minutes and then let it naturally release for 15 minutes before venting.
Shredding the Beef:
continued on the next page
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