Step 1

Pat the beef cubes dry and season well with salt and pepper.

Step 2

In a large Dutch oven or heavy-bottomed pot, warm the oil over medium-high heat. Sear the meat until it’s browned on all sides. Remove to a plate.

Step 3

Stovetop Method: Add the chipotle pepper and onion to the pot and cook, stirring constantly, until soft. Stir in the garlic, lime juice, apple cider vinegar, cumin, oregano, cloves, and beef broth. Bring to a boil, then reduce the heat to low.

Step 4

Add the seared meat and bay leaves into the pot. Cover with a lid and cook on low, stirring occasionally, for 2-3 hours. If needed, add water.

Step 5

Slow Cooker Method: Add the seared meat and the rest of the ingredients (not the bay leaves) into the crockpot. Mix well, then add the bay leaves on top. Cook on LOW for 8-9 hours or until the meat is fork-tender and shreds easily.

Step 6

For Serving: When the beef is fork-tender, remove it from the pot and shred it. Then, return it to the pot with the juices and rest for 10 minutes before serving.

Step 7

While the beef rests, wrap the tortillas in foil and bake at 350°F for about 10 minutes. Alternatively, warm them in a dry skillet over medium-low heat, one by one, until pliable.

Step 8

Using tongs or a slotted spoon, add a generous amount of shredded barbacoa onto each tortilla. Top with diced onion, fresh cilantro, sliced avocado, and crumbled queso fresco, if desired. Serve with lime wedges on the side for squeezing, and enjoy!