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Beef braised in a complex adobo sauce of dried chiles, vinegar, and warm spices until tender. This high protein, carnivore-friendly dish develops deep flavor and reheats beautifully for meal prep.
Remove stems and seeds from the guajillo and ancho chiles. Toast the chiles in a dry skillet over medium heat for 1–2 minutes until just fragrant, then soak in warm water for 15 minutes to soften.
Dice the onion and peel the garlic cloves. In a blender, combine rehydrated chiles, onion, garlic, apple cider vinegar, cumin seeds, peppercorns, oregano, cinnamon, and 1 cup of the chile soaking water. Blend until you achieve a very smooth paste.
Cut the beef chuck roast into large 2-inch cubes. Pat dry and season lightly with salt.
Heat a large Dutch oven over medium-high heat. Sear beef cubes in batches until browned on all sides; avoid crowding the pan for proper caramelization.
Return all beef to the pot, add the adobo sauce and bay leaves, then pour in enough water to just cover the beef. Bring to a simmer, reduce heat to low, cover, and braise gently for 2.5–3 hours until beef is fork-tender and shreds easily.
Remove bay leaves, taste and adjust seasoning with kosher salt if needed. Serve hot or portion for meal prep. The flavors deepen after chilling and reheating.
