Barbacoa

Prepare the Chiles and Spices: In a heavy skillet over medium heat, toast the guajillo chilies until they puff and change color, about 5 minutes. Set aside to cool. Toast cumin seeds and cloves until fragrant and the cumin begins to pop. Remove from heat. (5 minutes)

Rehydrate and Blend the Paste: Remove the stems, seeds, and veins from the cooled guajillo chilies. Place the chilies in a bowl and cover with 1 cup of boiling water. Let soak for 1 hour to soften. (60 minutes)

Create the Barbacoa Paste: Grind the toasted cumin and cloves into a fine powder. In a blender, combine the ground spices with ancho chile powder, quartered onion, garlic cloves, dried oregano, dried thyme, apple cider vinegar, and lime juice. Remove the softened chiles from the soaking water, reserving the liquid. Add the chiles to the blender along with ⅓ cup of the soaking liquid. Blend until a smooth, vibrant paste forms.

Marinate the Beef: Place the beef chuck roast in a large mixing bowl. Pour the guajillo chile paste over the beef, ensuring it's thoroughly coated on all sides. Cover the bowl with plastic wrap and marinate in the refrigerator overnight (or for at least 8 hours) to allow the flavors to deeply penetrate the meat. (10 minutes)

Slow Cook to Perfection: Preheat the oven to 325 degrees F (165 degrees C). Transfer the marinated beef and all the paste to a roasting pan. Arrange the bay leaves on top of the beef. Cover the roasting pan tightly with aluminum foil to trap the moisture and create a braising effect. (10 minutes)

Bake and Shred: Bake in the preheated oven for approximately 6 hours, or until the beef is incredibly tender and easily pulls apart with a fork. (360 minutes)

Rest and Shred: Once cooked, let the beef stand, still covered, at room temperature for 1 hour to allow the juices to redistribute. (60 minutes)

Shred the Barbacoa: Discard the bay leaves. Using two forks, shred the beef into succulent, flavorful strands. Serve hot with your favorite accompaniments.