Rehydrate the dried peppers: Place the guajillo and ancho peppers in a heat-safe bowl and cover with boiling water. Let them soak for 20-30 minutes, or until softened.
Make the marinade: Drain the softened peppers and transfer them to a blender. Add the beef broth, apple cider vinegar, lime juice, garlic, chipotle peppers (plus adobo sauce), cumin, oregano, cloves, salt, and pepper. Blend until smooth.
Sear the beef (optional): For extra flavor, turn on the Instant Pot’s sauté function. Add a little oil to the pot and sear the beef chuck roast on all sides until browned. This step is optional but recommended.
Pressure cook the beef: Place the seared beef into the Instant Pot. Pour the marinade over the beef, ensuring it's well coated. Add more beef broth if needed, so the beef is mostly submerged.
Cook on high pressure: Secure the Instant Pot lid, ensuring the valve is set to sealing. Cook on high pressure for 60 minutes, followed by a natural pressure release for 15 minutes. Then, manually release any remaining pressure.
Shred the beef: Once the pressure is fully released, carefully open the Instant Pot. Remove the beef and shred it using two forks. Return the shredded beef to the Instant Pot and mix it with the remaining sauce.
Serve: Serve the beef barbacoa in warm tortillas with your favorite toppings, such as chopped cilantro, diced onion, salsa, and lime wedges.
Zylo AI 
For spicier barbacoa, add more chipotle peppers or a pinch of cayenne pepper to the marinade.
If you don't have an Instant Pot, you can make this in a slow cooker. Cook on low for 6-8 hours.
Barbacoa can be stored in the refrigerator for up to 3-4 days.
• Main Course (Mexican)
• 350-400 calories
• 1 hour 15 minutes (Easy)
• 1 hour 35 minutes
• 15-20
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