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1
In a blender, combine the chipotles, garlic cloves, lime juice, apple cider vinegar, cumin, oregano, black pepper, and salt. Blend until completely smooth.
2
Cut the chuck roast and short ribs into large chunks. Season generously with salt and black pepper.
3
Fill a pot with water and place a steamer rack inside. Line with banana leaves or foil, ensuring steam can circulate. Add the seasoned meat and coat thoroughly with the adobo sauce.
4
Add onion slices and bay leaves. Cover the pot completely and ensure it is well sealed.
5
Bring to a boil over high heat for about 10 minutes. Reduce heat to medium-low and steam the meat for 2.5 hours until very tender.
6
Once cooked, remove the meat from the pot. Remove bones and excess fat, then chop the meat into smaller pieces.
7
Return the chopped meat to the pot and mix with the cooking liquid. Place tortillas in the pot, cover, and allow them to warm slightly.
8
Assemble the tacos by placing the steamed meat on warm tortillas and serve.
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