INGREDIENTS
4 lb
Chuck roast (Cut into large cubes, Brisket can also be used)
1/2 cup
Beef broth (Low sodium)
2 tbsp
Lime juice (Or lemon juice)
4 cloves
Garlic (Minced)
1
Bay leaves
Salt (To taste)
1 tsp
Pepper
1 tbsp
Oregano (Dried, Preferably Mexican oregano)
1 1/2 tbsp
Cumin powder
3
Chipotle peppers in adobo sauce (Must add 1 tbsp canned adobo sauce too)