Preparation

1. Prepare the Chiles:
   • Remove the stems and seeds from guajillo and ancho chiles.
   • Toast them in a dry skillet over medium heat until fragrant (about 1 minute per side).
   • Soak chiles in hot water for 15 minutes until softened.
2. Blend the Marinade:
   • Drain the chiles and blend them with chipotle peppers, onion, garlic, cumin, oregano, cloves, vinegar, lime juice, and zest.
   • Add beef broth and honey for a smooth, flavorful marinade. Set aside.
3. Season the Meat:
   • Cut beef into large chunks. Season with salt and pepper.
4. Sear the Meat:
   • Heat vegetable oil in a skillet. Sear beef on all sides until browned.

Cooking Methods

1. Slow Cooker Method:
   • Place seared beef in a slow cooker. Pour marinade over the meat and add bay leaves.
   • Cover and cook on low for 8 hours or until tender.
2. Instant Pot Method:
   • Place seared beef in the Instant Pot. Pour marinade over the meat and add bay leaves.
   • Cook on high pressure for 60 minutes. Allow natural pressure release for 15 minutes.
3. Oven Method
   • Preheat the oven to 300°F.
   • Place the seared beef in a Dutch oven, pour the marinade over it, and add bay leaves.
   • Cover and bake for 3-4 hours.

Finishing

1. Shred the Meat:
   • Remove bay leaves. Transfer meat to a large bowl and shred using two forks.
   • Return shredded meat to cooking liquid for extra flavor.
2. Prepare the Guajillo Chili-Lime Reduction (Original Twist):
   • Simmer 1/2 cup of the cooking liquid with additional lime zest and a small splash of honey in a saucepan until slightly thickened.
   • Drizzle over the shredded barbacoa for a tangy, smoky finish.
3. Serve:
   • Serve barbacoa in warm corn tortillas with chopped cilantro, diced onions, and lime wedges. It’s also excellent in burritos, bowls, or enchiladas.