Ingredients
Scale
- 4 lbs Beef Chuck Roast, cut into large chunks
- 2 tablespoons Vegetable Oil
- 3–4 Chipotle Peppers in Adobo Sauce (minced)
- 1 cup Beef Broth
- 1/4 cup Apple Cider Vinegar
- 3 tablespoons Fresh Lime Juice
- 5 cloves Garlic, minced
- 1 tablespoon Ground Cumin
- 1 tablespoon Dried Oregano (preferably Mexican oregano)
- 1/2 teaspoon Ground Cloves
- 2 Bay Leaves
- Salt and Black Pepper to taste
- Corn Tortillas, for serving
- Toppings: Diced white onion, fresh cilantro, sliced radishes, and crumbled cotija cheese
Instructions
- Pat the beef chunks dry with paper towels and season them generously with salt and pepper. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, sear the beef on all sides until a deep brown crust forms. Transfer the browned meat to your slow cooker.
- In a medium bowl or a blender, combine the beef broth, chipotle peppers in adobo, apple cider vinegar, lime juice, minced garlic, cumin, oregano, and ground cloves. Pulse or whisk until the mixture is well combined. Pour this sauce over the beef in the slow cooker and toss to ensure every piece is coated. Add the bay leaves to the pot.
- Cover the slow cooker with its lid. Set it to cook on “Low” for 8 to 10 hours, or on “High” for 4 to 5 hours. The beef is ready when it is tender enough to shred effortlessly with two forks. Avoid opening the lid during the cooking process to keep the heat and moisture trapped inside.
- Remove the beef chunks from the slow cooker and place them on a large cutting board or platter. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaves. Return the shredded beef to the slow cooker and toss it with the remaining juices to keep it moist. Warm your corn tortillas on a griddle and pile the beef high, finishing with your favorite fresh toppings.
- Cook Time: 8 hours 25 minutes