Step 1

To the canister of a high speed blender or food processor, add the first 13 ingredients (through cloves), and process on high speed to combine until smooth; set aside.

Step 2

Add the oil, beef, and sear on all sides until nicely crusted using the Saute function; flip intermittently; press Cancel to turn off the heat.

Step 3

Add the 13-ingredient puree to the beef that’s in your Instant Pot, add the bay leaves, stir to combine, close lid securely and set vent to Sealing.

Step 4

Press Manual, then press Pressure until the light on High Pressure illuminates. Adjust the +/- buttons until time reads 60 minutes and cook.

Step 5

After 60 minutes, carefully turn the vent to Venting for quick release, wait until all of the steam has released, and the valve has dropped.

Step 6

Remove the lid, discard bay leaves, shred the meat with 2 forks, and I recommend allowing it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.

Step 7

If using a slow cooker (I recommend a 6-quart size, give or take) and it has a searing function, use it here by adding the oil, beef, and sear on all sides until nicely crusted; flip intermittently. If it does not have a searing function, sear the beef in a large skillet or Dutch and then transfer it back into your slow cooker.

Step 8

Add the 13-ingredient puree to the beef that’s in your Slow Cooker, add the bay leaves, stir to combine, close lid, and cook for about 4 to 5 hours on High or about 7 to 8 hours on Low.

Step 9

Remove the lid, discard bay leaves, shred the meat with 2 forks, and I recommend allowing it to sit in the juices for about 15 minutes before serving so it soaks up even more flavor.

Step 10

Serve on warmed tortillas, or make burritos, quesadillas, tostados, sandwiches, tortas, etc.