Ingredients:

For the Barbacoa:

2 lbs beef chuck roast (or lamb/goat, if traditional)

2 dried guajillo chiles (seeded and soaked)

1 dried ancho chile (seeded and soaked)

4 garlic cloves

1 white onion (quartered)

1/4 cup apple cider vinegar

1/2 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

2 bay leaves

Salt and pepper to taste

2 cups beef broth or water

For the Torta Assembly:

4 bolillo rolls or telera bread (toasted)

2 ripe avocados (sliced)

1/2 cup refried beans (optional)

Pickled jalapeños (optional)

Chopped cilantro and diced onion (for garnish)

Hot sauce or salsa (optional)

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