Beef Barbacoa Tacos

In a large skillet, heat the oil over medium-high heat. Place the beef in the skillet. Cook the beef in batches as to not overcrowd the pan. Season the beef with salt and pepper to taste. Cook until it is lightly browned on all sides, about 5 to 7 minutes. Transfer the beef into a slow cooker. Set it aside.

In a food processor, add the onion, garlic, chipotle peppers in adobo, beef broth, lime juice, and apple cider vinegar. Season with salt and pepper to taste. Blend the mixture until it is smooth.

Transfer the sauce to the slow cooker and add the cumin, oregano, cloves, and bay leaves. Cover the slow cooker and cook until the beef is tender and falls apart easily. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. Once tender, using two forks, shred the beef.

While the beef is cooking, combine the red onion, apple cider vinegar, granulated sugar, and salt in an airtight container. Allow it to sit in the refrigerator for at least 1 hour.

In the centre of each tortilla, layer the beef barbacoa mixture and top it with the jalapeño slices, pickled red onions, and Cotija cheese. Serve immediately or store the ingredients separately in the refrigerator for up to 3 days.