- 1/3 cup cider vinegar
- 3 tablespoons lime juice
- 3–4 canned chipotle chiles
- 4 garlic cloves (chopped)
- 3 ½ teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- ½ teaspoon ground cloves
- 1 ½ teaspoon freshly ground black pepper
- 1 ½ teaspoon kosher salt
- 2 tablespoons vegetable oil
- 4lbs boneless chuck roast (excess fat removed)
- ¾ cup chicken broth
- 3 bay leaves
- 20 warm corn tortillas
- chopped cilantro
- diced white onion
- lime wedges
- Combine cider vinegar, lime juice, chipotle chiles, garlic cloves, cumin, oregano, cloves, black pepper and salt in the bowl of a food processor or blender and puree until smooth (about 1 minute or so). Transfer the spice paste to a bowl and set aside.
- Dry the roast on all sides using paper towels. Trim off excess fat and slice the meat into 4 evenly sized pieces. Heat 2 tablespoons of oil in a large skillet over high heat until it begins to shimmer. Working in batches if necessary, brown the beef chunks on all sides, about 10 minutes. Place the browned beef chunks into the bottom of a slow cooker.
- Add the spice paste to the slow cooker and stir until the beef is well coated. Add the chicken broth and bay leaves. Cook, covered, on low for 8 hours. Once the beef is tender. Remove it from the slow cooker and shred it using two forks.
- Return to the slow cooker and cook for 20 minutes to let the meat absorb some of the juices.
- Spoon using a slotted spoon onto warmed tortillas and top with cilantro and onion. Serve with lime wedges.