Ingredients
3lbsbeef chuck roast
salt and pepper,to taste
drizzleoil
4chipotle peppers,in adobo sauce, chopped
5clovesgarlic,chopped
1tbspcumin,ground
3tspdried oregano
¼tspground cloves
½cupbeef broth
¼cupapple cider vinegar
¼cupfresh lime,juiced
3bay leaves
flour tortilla,or corn tortillas
rice,cooked
Pico de Gallo
cheese,shredded
sour cream
guacamole
fresh cilantro leaf
avocado,sliced
Preparation
Cut the beef into 6 to 8 large chunks. Season all over with pepper and salt.
Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned.
Transfer the seared meat to a slow cooker.
In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
Pour the marinade over the beef in the slow cooker and add the bay leaves.
Cover and cook on Low for 8 hours, until the meat can be shredded easily.
Remove and discard the bay leaves.
Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
To serve, add the shredded beef to your choice of tortillas along with your favorite toppings.
Enjoy!
