Ingredients:

  • 3 lb (1.36 kg) beef chuck roast, trimmed and cut into 2–3 large pieces (or 2.5–3 lb beef cheeks, brisket, or short ribs)
  • 2 tsp (8 g) kosher salt, plus extra to finish
  • 1 tsp (2 g) freshly ground black pepper
  • 2 tbsp (30 ml) neutral oil (vegetable or canola) for searing
  • 3 dried guajillo chilies (about 12–15 g)
  • 2 dried ancho or pasilla chilies (about 8–10 g)
  • 1 canned chipotle pepper in adobo (or 1 tbsp / 15 g chopped chipotle paste) — optional
  • 1 cup (240 ml) low-sodium beef broth (see substitutions below)
  • 1/4 cup (60 ml) apple cider vinegar (or 3 tbsp / 45 ml lime juice)
  • 1 medium white or yellow onion, quartered (about 150 g)
  • 6 garlic cloves, peeled
  • 2 bay leaves
  • 1 tsp (2 g) ground cumin
  • 1 tsp (1 g) dried Mexican oregano (or 3/4 tsp regular oregano)
  • 1/4 tsp (0.5 g) ground cloves OR 3 whole cloves (optional)
  • 1/4 tsp (0.5 g) ground cinnamon (optional)
  • 1 tsp (4 g) brown sugar or honey (to taste)
  • 2 tbsp (30 ml) neutral oil (for toasting/softening chilies if desired)
  • Fresh juice of 1 lime (about 2 tbsp / 30 ml) — for finishing
  • Corn or flour tortillas, warmed (for serving, optional)
  • Chopped cilantro (1/2 cup / 10 g) — optional garnish
  • Diced white onion (1/2 cup / 75 g) — optional garnish
  • Lime wedges — optional
  • Sliced radishes, pickled red onions, crumbled queso fresco, or crema — optional garnishes

Instructions:

  1. Prepare the dried chilies: remove stems and seeds, tear into pieces, toast briefly in a dry skillet 20–30 seconds per side until fragrant (do not burn), then soak in hot water 15–20 minutes until softened and pliable.
  2. Make the chili-adobo sauce: drain chilies and reserve soaking liquid. In a blender combine softened chilies, chipotle (if using), quartered onion, garlic, beef broth (or 1/2 cup broth + 1/4 cup reserved chili soaking liquid), apple cider vinegar, cumin, oregano, cloves, cinnamon, brown sugar and 1–2 tbsp oil; blend until smooth. Optionally strain through a fine-mesh strainer for a silkier sauce and taste to adjust salt and acid.
  3. Season and sear the beef: pat beef dry and season generously with kosher salt and black pepper. Heat 2 tbsp neutral oil in a heavy skillet or Dutch oven over medium-high heat and sear beef on all sides until deeply browned, about 2–4 minutes per side. Do not crowd the pan.
  4. Combine and cook using your chosen method: Slow cooker — place seared beef in slow cooker, add bay leaves, pour sauce over and add remaining broth (total 1 cup/240 ml); cook low 6–8 hours or high 4–5 hours. Instant Pot — place beef in pot (on trivet or directly), pour sauce and 1/2–1 cup broth, lock lid and cook high pressure 60–75 minutes, then natural release 15–20 minutes. Oven braise — preheat oven to 300°F (150°C), place beef and sauce in Dutch oven with enough broth to come 1/3–1/2 up the meat, cover and braise 3–4 hours until fork-tender.
  5. Test for doneness and shred: meat should pull apart easily with two forks and reach an internal temperature of about 195–205°F (90–96°C) for ideal shredding. Remove beef to a cutting board and shred with forks or chop into large pieces.
  6. Reduce and finish the sauce: skim excess fat from the cooking liquid and optionally strain. Simmer the remaining sauce on the stovetop 8–12 minutes to reduce and concentrate, taste and adjust seasoning with salt and lime. Return shredded beef to the sauce and toss to coat; heat through.
  7. Serve: warm tortillas or serve over rice, garnish with chopped cilantro, diced onion, lime wedges and any desired toppings such as pickled red onion, sliced radishes, queso fresco or crema.