Prepare the Meat:

• Pat the beef (or pork/lamb) dry with a clean paper towel and season it lightly with salt and black pepper.

Prepare the Spice and Chili Blend:

• Remove the seeds from the dried guajillo or ancho chiles, and soak them in hot water for about 10 minutes until soft. Drain and blend with 1 tsp cumin, smoked paprika, dried oregano, chili powder, and 1/2 cup of broth to form a smooth paste.

Sear the Meat:

• Heat a large, heavy pot or Dutch oven over medium-high heat and add the olive oil.
• Sear the meat for 3-4 minutes on each side until browned. Remove the meat from the pot and set aside.

Build the Base:

• In the same pot, add the onions and minced garlic. Cook for 2-3 minutes until softened and fragrant.

Add the Spice Mix:

• Stir in the chili paste mixture and cook for about 1 minute to toast the spices.

Combine the Cooking Liquid:

• Pour in the apple cider vinegar, honey, and the remaining broth. Stir well to combine.

Add the Meat and Simmer:

• Return the seared meat to the pot and ensure it’s coated with the spice and liquid mixture. Bring the mixture to a simmer.
• Cover the pot with a lid and lower the heat to low. Allow the meat to cook for 4 to 6 hours, stirring occasionally, until the meat is tender and shreds easily with a fork.

Check for Doneness:

• The meat should be fork-tender. If needed, add a bit more broth to ensure the meat doesn’t dry out.

Shred the Meat:

• Once the meat is fully cooked and tender, remove it from the pot, shred with two forks, and return the shredded meat to the sauce. Stir well to combine.

Rest Before Serving:

• Allow the shredded barbacoa to rest for 10-15 minutes to let the flavors settle.

Serve:

• Serve warm with tortillas for tacos, in burritos, over rice, or as part of a bowl. Add your favorite toppings like cilantro, onions, salsa, avocado, or cheese.