Slow Cooked Beef Barbacoa

Steps

1. In a slow cooker with a stovetop safe insert, heat the insert over medium heat.
2. Add oil to the slow cooker (or use a large skillet if your slow cooker does not have a stove top safe insert).
3. Sprinkle salt evenly over the short ribs and lay them into the pan in batches. Sear the short ribs until completely browned on all sides, then remove and set aside.
4. In a blender, combine 2 dried ancho chilies (torn into about four pieces each), guajillo chilies, chipotle chilies, 4 peeled garlic cloves, 2 tablespoons of vinegar, 1 teaspoon of salt, 1/2 teaspoon of Mexican oregano, 1/2 teaspoon of ground Mexican cinnamon, and 1/2 teaspoon of black peppercorns.
5. Add 2 cups of water to the blender. Blend until absolutely smooth.
6. Remove excess rendered fat from the short ribs in the slow cooker insert (if applicable).
7. Place half of the avocado leaves into the bottom of the slow cooker base, then nest the browned short ribs on top.
8. Pour the blended red chili marinade over the short ribs. Place the remaining avocado leaves over the top, ensuring they touch the marinade.
9. Cover the slow cooker and cook on high for 5 to 6 hours until the meat is fall-off-the-bone tender.
10. Remove the cooked short ribs from the slow cooker base; discard the softened avocado leaves.
11. Carefully transfer the slow cooker insert containing the cooking liquid over a flame or heat source to reduce the liquid. Skim off any excess fat if desired.
12. Reduce the liquid until it has thickened and reduced significantly (about 10 minutes).
13. Remove the meat from the bones and shred it with a fork, discarding any chewy connective tissue found near the bone.
14. Return the shredded beef to the reduced cooking juices. Taste and adjust salt if necessary. Ladle some of the concentrated juices over the meat for flavor.