Ingredients

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5 pound chuck roast, cut into large chunks
1 large white onion, quartered, divided
8 cloves garlic, peeled, divided
2 dried bay leaves
1 cinnamon stick
8 dried guajillo chiles, stems and seeds removed
2 dried pasilla or ancho chiles, stems and seeds removed
14 oz can crushed tomatoes (or 4 roma tomatoes, halved)
2 tablespoons apple cider vinegar
1 tablespoon dried oregano
1 teaspoon ground cumin
4 whole cloves
1/2 teaspoon ground ginger
Kosher salt and black pepper to taste
Chopped onion, lime wedges, and cilantro, to serve

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Instructions

Place the beef chunks in a large pot and cover with water. Add 3 quarters of the onion, 4 cloves of garlic, 2 bay leaves, and the cinnamon stick. Bring to a boil over high heat, then reduce heat to low and simmer for 1 1/2 hours.
While the beef is cooking, place the dried guajillo and pasilla or ancho chiles in a bowl and cover with boiling water. Allow to rehydrate for 20-30 minutes until softened.
Drain the peppers, reserving the soaking liquid. Add the peppers, 1 cup of the reserved soaking liquid, remaining onion quarter, crushed tomatoes, remaining garlic cloves, apple cider vinegar, oregano, cumin, cloves, ginger and salt and pepper to a blender. Puree until smooth. Add additional soaking liquid if needed to get a full blend.
After the beef has simmered for 1 1/2 hours, add the pureed pepper mixture to the pot. Continue simmering for 1 more hour, or until the beef is very tender and shreds easily with a fork.
Transfer the beef to a large bowl. Using two forks, shred the beef, discarding any large pieces of fat. Adjust seasoning with salt and pepper. Strain the broth through a fine mesh strainer.
Serve the shredded beef with the warm broth. Top with chopped onion, lime, and cilantro as desired.

Notes

Straining the broth is optional, but results in a smoother texture. Skimming fat from the top of the broth before serving is also optional, and removes some of the fat for a lighter broth.

TO MAKE IN THE SLOW COOKER: Add the beef, 3/4 onion, 4 cloves garlic, bay leaves, and cinnamon stick to a 6-quart slow cooker. Make the pepper puree as directed in steps 3 and 4. Pour the chile puree over the beef in the slow cooker, and add enough water to fully cover the beef. Cover and cook on low for 8-10 hours, until the beef easily shreds apart. Continue with steps 5 and 6.

TO MAKE IN THE INSTANT POT: Place the beef, remaining onion and garlic, and the bay leaves and cinnamon stick in the instant pot, along with the chile puree from steps 3 and 4. Add water as needed, making sure not to overfill the pot - keep in mind the safety instructions for your specific pressure cooker! Secure the lid and pressure cook on high for 50 minutes. Allow the pressure cooker to naturally release when finished, and continue as directed in steps 5 and 6.

Prep Time: 20 mins
Cook Time: 2,5 hours