Barbacoa Tacos with Pickled Jersey Cabbage

**Prepare the Barbacoa:** Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 2-3 minutes per side, until fragrant and slightly softened. Be careful not to burn them.

Soak the toasted chiles in hot water for 20-30 minutes, until softened.

In a blender, combine the soaked chiles (reserve soaking liquid), onion, garlic, orange juice, lime juice, apple cider vinegar, cumin, oregano, cloves, salt, and pepper. Blend until smooth, adding soaking liquid as needed to reach a pourable consistency. This is your barbacoa marinade.

Place the beef chuck roast chunks in the slow cooker. Pour the barbacoa marinade over the beef, ensuring it's well coated. Add the bay leaf and beef broth.

Cook on low for 8 hours, or on high for 4 hours, or until the beef is very tender and easily shreds.

Remove the bay leaf and shred the beef using two forks. Leave the shredded beef in the slow cooker to keep warm in the sauce.

**Prepare the Pickled Jersey Cabbage:** In a small saucepan, combine the rice vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat.

In a bowl, combine the sliced Jersey cabbage, red onion, and carrots. Pour the warm vinegar mixture over the vegetables and toss to coat. Let sit for at least 30 minutes, or up to a few hours, to pickle. Stir occasionally.

**Assemble the Tacos:** Warm the corn tortillas.

Fill each tortilla with shredded barbacoa.

Top with the pickled Jersey cabbage.

Garnish with chopped cilantro and serve with lime wedges.