Rinse the long grain basmati rice repeatedly under cold running water until all loose clouding starches run clear, approximately three to four minutes of agitation.

Pat the beef chuck roast blocks completely dry with paper towels, then season aggressively on all sides with sea salt.

Sear the cubed blocks of beef chuck in hot avocado oil inside a preheated Dutch oven until deeply browned on all surfaces, approximately three to four minutes per side.

Blend chipotle peppers, adobo sauce, minced garlic, apple cider vinegar, lime juice, cumin, oregano, and salt into a completely smooth adobo paste.

Pour the adobo paste and beef bone broth over the seared meat blocks along with the dry bay leaves, ensuring liquid reaches halfway up the meat.

Cover the pot tightly with a lid and maintain a gentle simmer at 180 to 190 degrees Fahrenheit for four hours until the protein collagen completely dissolves.

Cook the washed basmati rice in water with a touch of salt in a covered saucepan for eighteen minutes, then remove from heat and let stand covered for ten additional minutes.

Fluff the cooked rice with a fork, then fold in the fresh lime juice, microplaned lime zest, and finely chopped cilantro gently while the rice is warm but off heat.

Let the braised beef rest in its adobo braising liquid for fifteen to twenty minutes after cooking to allow muscle fiber relaxation.

Shred the tender barbacoa meat using two forks directly inside its rich adobo braising juices, coating every strand before plating alongside the cilantro lime rice.