Better Than Chipotle&#39s Beef Barbacoa

Ingredients

• 2 lbs beef chuck roast
• 1/4 cup apple cider vinegar
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 bay leaves

Directions

Adjust oven rack to lower middle position and preheat oven to 275 degrees F. Add dried chilies to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chilies to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add 2 cups chicken broth, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside.