• 1/3 cup apple cider vinegar
• 3 1/2 Tbsp lime juice
• 4 chipotle peppers {canned & seeded}
• 4 cloves garlic
• 3 tsp cumin
• 2 tsp Mexican oregano 
• 1 ½ tsp ground black pepper
• 1 ½ tsp salt
• ½ tsp ground clove
• 2 Tbsp vegetable oil
• 4-5 lbs chuck roast
• 3/4 cup beef broth
• 3 bay leaves

Start by mixing the lime juice, apple cider vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a food processor. Mix until the liquid is well combined and smooth.

Next prepare your chuck roast by trimming off excess fat and cutting meat into 2 inch pieces. {optional} Towel off excess moisture on meat and season with a light coat of salt and pepper.

In a deep pot or dutch oven heat 2 Tbsp of vegetable oil, when oil begins to shimmer and begins to ripple. Add meat to the hot oil and brown on all sides, be careful not to over crowd the pot.

Once meat is seared, transfer to a crock pot and pour prepared adobo sauce, beef broth and bay leaves into the pot.Let the meat simmer for 4 hours; turn every 35-40 minutes. Remove lid and transfer under the stove top, and turn on vent. Cook for an additional 1-2 hours until meat is falling apart.

Corn Salsa:

• 5 Ears of fresh cooked corn {Equal to about 2 1/2 Cups of frozen corn} 
• 1/2 red onion, finely chopped {about 1/3 cup}
• 1/2 Tomato, diced
• 3/4 cup fresh cilantro, torn or chopped
• 2 Juiced limes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Sprinkle of sugar {to balance out the acidity}

Recipe adapted{ 1, 2}