1. Season beef generously with salt and pepper. Heat oil in a skillet and sear beef on all sides until browned.
2. Soak guajillo chiles in hot water for 10 minutes, then blend with chipotles, garlic, vinegar, cumin, oregano, cloves, and broth until smooth.
3. Place beef in a slow cooker, pour sauce over top, and add bay leaves.
4. Cook on LOW for 6–8 hours until beef is fall-apart tender.
5. Shred beef in the sauce and simmer uncovered 15 minutes to thicken slightly.
6. Toast rolls lightly. Spread refried beans if using.
7. Pile barbacoa onto bread and top with lettuce, onion, jalapeños, and salsa. Serve hot.
Pro Tip:
Dip the torta briefly into the barbacoa juices before serving for next-level flavor—just like street-style 🔥🥖
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