Cooking Steps

• Prepare Chiles: In a skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Be careful not to burn them.
• Blend Sauce: In a blender, combine the toasted chiles, onion, garlic, cumin, oregano, cinnamon, black pepper, salt, and 1 cup of beef broth. Blend until smooth.
• Sear the Meat: In a hot skillet, sear the chuck roast or beef shank on all sides until browned. This step enhances the flavor but can be skipped if you’re short on time.
• Add Ingredients to Slow Cooker: Place the seared meat in the slow cooker. Pour the blended sauce and the remaining beef broth over the meat. Add apple cider vinegar and bay leaf.
• Cook: Cover and cook on low for 8 hours or on high for 4 hours until the meat is tender and shreds easily.
• Shred the Meat: Once cooked, remove the meat from the slow cooker and shred it with two forks. Discard any bones if using beef shank.
• Serve: Return the shredded meat to the broth in the slow cooker. Stir to combine and let it warm up for a few minutes before serving.