Ingredients

• 2 tablespoons vegetable oil
• 1 , 2 pound
• 4 chipotles peppers in adobo sauce
• 0.33 cups apple cider
• 3 tablespoons lime juice
• 4 cloves garlic , peeled, or more to taste
• 4 teaspoons cumin
• 1 serrano chile pepper , Optional
• 1 tablespoon ground cayenne pepper , Optional
• 2.5 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground cloves or to taste
• 1 cup chicken broth
• 1 small onion , finely chopped
• 3 bays leaves

Instructions

1. 1 Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Cook beef in hot oil until browned, about 10 seconds per side. Transfer beef to a slow cooker.
2. 2 Combine chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
3. 3 Stir broth, onion, and bay leaves into the slow cooker.
4. 4 Cook on Low until beef shreds easily with a fork, 6 to 8 hours. Remove beef from slow cooker and shred beef using 2 forks. Return shredded beef to the slow cooker and stir to combine with sauce before serving.

Nutrition per serving