Ingredients:
1 ½ Tablespoons lime juice
1/2 – 1 chipotle pepper in adobo sauce
¼ sweet onion
3 cloves garlic
2 teaspoons cumin
1 teaspoon oregano-dried Mexican variety is the best
¾ teaspoon ground black pepper
¾ teaspoon salt
Dash of ground cloves
1 Tablespoon olive oil
2 lbs. beef cross-rib roast cut into 1 to 2 inch cubes
½ cup chicken broth
1 ½ bay leaves
2 Tablespoons honey, agave, or pure maple syrup
Directions:
Combine the lime juice, vinegar, onions, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender and blend until smooth and creamy.
Cut the roast into smaller pieces and remove any excess fat.
In a large Dutch oven, heat 1 Tablespoon oil and cook each side of the meat pieces until lightly browned.
Empty contents of the Dutch oven into a crockpot. Pour the blended sauce over the meat and add in the chicken broth and bay leaves. Cover and cook on low about 6-8 hours. Until meat can be easily pulled apart with a fork.
Makes 6 servings
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