Sear the meat: Season the beef with salt and pepper. In a pressure cooker or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the meat until browned on all sides, adding the minced garlic during the last minute.

Sauté the aromatics: Remove the beef and set aside. In the same pot, add the julienned carrots, leeks, and onion. Sauté until the vegetables are soft and translucent (pochadas).

Toast the spices: Add the cinnamon stick, cumin (ground and seeds), paprika, thyme, and oregano to the vegetables. Stir for about 30 seconds to release the aromas, being very careful not to let the paprika burn, as it can turn bitter.

Pressure cook: Pour in the broth and the lemon juice immediately, then return the beef to the pot along with the bay leaves. Close the pressure cooker and cook for 35–40 minutes once it reaches pressure.

Shred the beef: Allow the pressure to release naturally. Open the pot and transfer the beef to a large dish. Using two forks, shred the meat into strands (hebras).

Combine: Pour the cooking juices and the sautéed vegetables over the shredded meat. This step is crucial, as the liquid contains all the concentrated spice flavors and will keep the beef succulent.

Serve: Place the beef in a serving bowl so everyone can build their own meal. It is excellent for filling corn tortillas, wrapping in butter lettuce leaves, or serving over a bed of quinoa or brown rice.