Barbacoa With Ancho and Guajillo Chiles

In a Suvie pan, stir together onion, garlic, cumin, and 1 tbsp vegetable oil. Place pan into the bottom zone of Suvie and Roast at 400°F for 15 minutes, stirring onions halfway through.

Meanwhile, season beef with 2 tsp salt and 1 tsp black pepper. Heat 1 tbsp vegetable oil in a large heavy bottom skillet or cast iron pan until just smoking. Add the beef and sear for 1 minute on all sides until browned, about 6 minutes.

While the onions roast, toast the dried ancho and guajillo chiles. Place chiles on a microwave-safe plate and microwave for 40 seconds, flipping chiles over halfway through cooking. Alternatively, toast chiles in a dry skillet over medium-high heat, stirring constantly until charred and fragrant, about 4 minutes.

Transfer chiles to a blender with chicken broth, chipotle chile, adobo sauce, oregano, and onion mixture. Blend on high until smooth, about 1-2 minutes.

Transfer half the beef to the pan that previously held the onions and the other half to a clean, dry Suvie pan. Divide chile sauce and bay leaves between both pans. Insert pans into your Suvie, input settings, and cook now or schedule.

Cook on Bottom Zone: Slow Cook Low for 6 hours

Remove pans from Suvie. Transfer meat to a cutting board or bowl and shred.

Add a little pan liquid to the meat to reach desired consistency and season to taste with salt and pepper. Serve barbacoa with tortillas, salsa, limes, and cilantro.