Start by cutting the chuck roast into large chunks. This ensures it cooks evenly and becomes tender. Place the beef chunks in your slow cooker, then add diced onions, garlic, chipotles in adobo, fresh lime juice, apple cider vinegar, cumin, oregano, ground cloves, salt, and pepper. Pour the beef stock into the mix and give everything a good toss so the beef is coated in that incredible seasoning.

Set your slow cooker to low and allow the beef to cook for 8-9 hours (or 4-5 hours on high if you’re short on time). The key here is patience! Low and slow is what gives barbacoa its signature tenderness. By the time it’s fully cooked, the beef should easily fall apart when shredded with a fork.

Once the beef is ready, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. After shredding, return it to the slow cooker, allowing it to soak up all those rich, flavorful juices for a few more minutes.

Now comes the fun part! Lay out warm tortillas and top them with a generous portion of shredded barbacoa. Garnish with your favorite toppings like diced onions, avocado slices, chopped cilantro, and a squeeze of fresh lime. For a creamy touch, add sour cream or sprinkle some cotija cheese on top.