Tender, fall-apart beef barbacoa seasoned with chipotle, cumin, and lime, slow-cooked for hours and served in warm tortillas with fresh avocado salsa. Perfect for taco night.
Season beef chuck generously with salt, pepper, and cumin. Sear on all sides in a hot Dutch oven until deeply browned, about 8 minutes total.
Blend chipotle peppers, adobo sauce, lime juice, garlic, oregano, and ground cloves into a paste.
Spread the chipotle paste over the seared beef. Add beef broth and bay leaves.
Cover and braise in the oven at 325°F (165°C) for 3 hours, or until the beef shreds easily with a fork.
Remove beef and shred with two forks. Discard bay leaves.
Return shredded beef to the braising liquid and toss to coat. Let it absorb the juices for 10 minutes.
While beef rests, make the avocado salsa: combine diced avocado, white onion, cilantro, jalapeño, a squeeze of lime, and a pinch of salt.
Warm tortillas in a dry skillet or over an open flame.
Serve barbacoa on warm tortillas topped with avocado salsa and lime wedges.