Prep Time: 15 minutes | Cook Time: 6 hours
- 4 chipotle chilies in adobo
- 1/3 cup apple cider vinegar
- 4 garlic cloves, minced
- 1 Tbsp cumin
- 2 tsp oregano
- 1 tsp ground black pepper
- 1 1/2 tsp salt
- 3/4 tsp ground cloves
- 2 limes, juiced
- 2 Tbsp Vegetable oil
- 4 lbs. chuck roast, cut into large pieces
- 1 cup beef broth
- 3 bay leaves
In a blender or food processor add chipotle chilies, apple cider vinegar, garlic, cumin, oregano, pepper, salt, cloves, and lime juice. Puree until smooth. Set aside.
Pour vegetable oil into a large skillet and heat on medium-high until shimmering. Add beef and cook on all sides until browned. Add beef to slow cooker and cover with adobo sauce from blender. Add beef broth and bay leaves and cook on high for 6 hours.
Once meat is tender, shred with two forks and serve with tortillas.
If you do not want to make your own adobo you can always buy canned adobo sauce in the grocery store.
Serve with warmed corn tortillas, rice, beans, and pico de gallo. And don't forget the guacamole!
Make your Mexican feast complete with this Queso Fundido