Ingredients

The following ingredients have 4 Servings
  • 3 pounds beef chuck ((pat the beef chuck dry with paper towels. Trim some but not all of the fat))
  • 2 tbsp vegetable oil
  • salt and black pepper ((to taste))
  • 1 small onion ((sliced))
  • 6 garlic cloves ((peeled and smashed))
  • 1 tbsp ground cumin
  • 1 tbsp Mexican oregano
  • ¼ tsp ground cloves
  • 3 pieces of chipotle peppers in adobo sauce ((small size))
  • ¼ cup freshly squeezed lime juice
  • 3 tbsp apple cider vinegar
  • 1 cup beef broth
  • 3 bay leaves

Instruction

  • Cut the meat into 6 portions and season all sides with salt and black pepper.
  • In a large Dutch oven or skillet, heat 1 tablespoon of oil over high heat until simmering. Cook 3 pieces of beef chuck until well-browned on all sides, about 6 minutes total. Transfer the meat to a slow cooker. Repeat process with remaining 3 pieces.
  • Add onion and garlic into the pot. Stir frequently for 5-6 minutes over medium heat. Add cumin, cloves, oregano, chipotle peppers, and stirring constantly for 30 seconds.
  • Add the remaining ingredients, except bay leaves. Scrape up the browned bits from the bottom of the pot. Simmer until the liquid is reduced by half over medium-high heat. Transfer the mixture to a blender and puree it.
  • Pour the sauce over the meat then stir in bay leaves. Cover and cook on low for 8 hours or 3-4 hours on high.
  • Remove the meat from the slow cooker then shred. Put the shredded meat back into a slow cooker. Toss the meat with juices and let it soak for at least 10 minutes on warm before serving. Adjust seasoning with salt and black pepper if needed.