Explore the rich flavors and traditional methods of preparing a classic Mexican dish that promises to delight your taste buds and nourish your soul.

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Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.

Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn’t shred easily, cook it a bit longer.

Remove the beef to a cutting board and use two forks to shred it.

Place the shredded beef back in the slow cooker, add the bay leaves, give it a stir, and let it absorb the juices.

Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.

For a richer flavor, consider searing the beef chunks before adding them to the slow cooker. You can adjust the spice level by varying the number of chipotles used. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Try serving the barbacoa in tacos, burritos, or over rice for a delicious meal.