Slow-Cooker Barbacoa Wraps

1Pat the beef chunks dry with paper towels and season all sides generously with the kosher salt and black pepper.

2Heat the oil in a large heavy skillet over medium-high heat until it begins to shimmer; sear the beef chunks for 3-4 minutes per side until a deep, dark brown crust forms, then transfer the meat to the slow cooker.

3In a blender or food processor, combine the beef broth, chipotle peppers, adobo sauce, lime juice, apple cider vinegar, garlic (4 cloves), cumin, oregano, and cloves; pulse for 30 seconds until the mixture is a smooth, vibrant red sauce.

4Pour the blended sauce over the beef in the slow cooker, add the diced onions and bay leaves (2), and toss the meat to ensure every piece is thoroughly coated.

5Cover and cook on the Low setting for 8 to 9 hours (or High for 4 to 5 hours) until the beef is tender enough to fall apart with almost no resistance when pierced with a fork.

6Transfer the beef to a large cutting board, discard the bay leaves (2), and use two forks to shred the meat into bite-sized strands, discarding any large pieces of unrendered fat.

7Skim any excess fat from the surface of the cooking liquid in the slow cooker, then return the shredded beef to the pot and toss with the juices; let it rest on the Warm setting for 15 minutes to reabsorb the liquid.

8To serve, place a generous portion of the barbacoa in the center of a warmed flour tortilla, top with pickled red onions and fresh cilantro, and finish with a squeeze of lime juice before wrapping tightly.