Instructions:

Prepare the Barbacoa:

Blend the soaked guajillo and ancho chiles with garlic, onion, vinegar, cumin, oregano, smoked paprika, and beef broth. Blend until smooth.

Season the beef chuck roast with salt and pepper, then sear it in a large skillet until browned on all sides.

Place the beef, blended sauce, and bay leaves in a slow cooker or pressure cooker. Cook until the meat is tender and easy to shred:

Slow cooker: 6–8 hours on low.

Pressure cooker: 60 minutes on high pressure.

Once cooked, shred the meat using two forks and mix it back into the sauce.

Prepare the Tortas:

Toast the bolillo or telera rolls until slightly crispy.

Optionally spread a layer of refried beans on the bottom half of the roll.

Add a generous portion of shredded barbacoa on top.

Add Toppings:

Layer with slices of avocado.

Garnish with chopped cilantro, diced onion, and pickled jalapeños, if desired.

Serve:

Top the torta with the other half of the bread.

Serve with your favorite salsa or hot sauce on the side.

These Barbacoa Tortas con Aguacate are rich, savory, and loaded with fresh flavors, making them perfect for lunch or a hearty dinner. ¡Buen provecho! 🌮✨