Prepare the dried chillies. Place the guajillo and ancho chillies in a heatproof bowl and pour over enough boiling water to cover them completely. Let them soak for 20 minutes until they become soft and pliable; they will turn a deep, vibrant red and release a rich, earthy, almost raisin-like fragrance.

Sear the beef. While the chillies soak, heat the olive oil in a large frying pan over a medium-high heat until it shimmers. Add the beef chunks in a single layer (work in batches if needed) and sear for 3-4 minutes per side until a deep, mahogany-brown crust forms. You should hear a satisfying sizzle, and the kitchen will fill with a savoury, caramelised aroma. Transfer the seared beef to the slow cooker.

Blend the sauce. Drain the softened chillies and transfer them to a blender. Add the chopped onion, garlic, apple cider vinegar, lime juice, cumin, oregano, smoked paprika, black pepper, salt, and cloves. Pour in 250 ml of the beef stock and blend until completely smooth. The sauce will be a thick, brick-red purée with a pungent, smoky scent.

Assemble in the slow cooker. Pour the chilli sauce over the beef in the slow cooker, then add the remaining 250 ml of beef stock and the bay leaves. Gently stir to coat every piece of meat. The sauce should almost cover the beef; if it doesn’t, add a splash more stock.

Cook low and slow. Cover the slow cooker with the lid and cook on low for 8 hours, or on high for 5 hours. After 6 hours on low, you will smell a deep, complex fragrance of toasted chillies and spices. The beef should be fork-tender and beginning to fall apart when you nudge it with a spoon.

Shred the beef. Using two forks, shred the beef directly in the slow cooker. The meat will pull apart with almost no resistance into long, juicy strands. Stir the shredded beef through the sauce so every piece is coated. The sauce will have thickened slightly and will have a glossy, rich texture.

Rest and serve. Let the barbacoa sit in the slow cooker on the ‘warm’ setting for 10 minutes before serving. This resting time allows the fibres to relax and absorb even more of that flavourful sauce. Taste and adjust seasoning with a little extra salt or lime juice if needed.