Ingredients
- 5 dried chipotle chile peppers
- ½ medium yellow onion, roughly chopped
- ¼ cup freshly squeezed lime juice
- ¼ cup tomato paste
- 1 ½ tablespoons apple cider vinegar
- 6 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 (3 pound) beef shoulder roast, trimmed
- ¾ cup beef broth
- 3 bay leaves
- 1 teaspoon whole cloves
Directions
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Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
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Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
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Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
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Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
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Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.
Tips
Use fewer peppers (and remove more seeds) for a milder flavor.
