INGREDIENTS
6
to 8 pounds boneless chuck roast (trimmed of excess fat and cut into 2 inch cubes)
1 tbsp
vegetable oil or canola oil
6
chipotles in adobo with sauce
1
large white onion (peeled and roughly chopped)
10 cloves
garlic (peeled and roughly chopped)
1 cup
beef or chicken broth or lager beer
2/3 cup
apple cider vinegar (preferably raw)
1/4 cup
lime juice (preferably freshly squeezed)
2 tbsp
cumin
2 tbsp
oregano (preferably Mexican oregano, but all oregano will do!)
1/2 tsp
ground cloves
2 tsp
kosher salt
1 tsp
ground black pepper
3
bay leaves