3-4 lb beef chuck roast
\n2 limes, juiced
\n1\/4 cup apple cider vinegar
\n3 chipotle peppers in adobo sauce (just the peppers, not the sauce)
\n4 garlic cloves
\n1 heaping Tbsp cumin
\n1 Tbsp oregano
\n1\u00bd tsp salt
\n1\u00bd tsp ground black pepper
\n\u00bd tsp ground cloves
\n1 cup chicken broth
\n3 bay leaves
\n3 cup water
\n2 cup Jasmine Rice
\n3 Tbsp butter
\n2 tsp salt
\n\u00be cup fresh cilantro, minced
\n1 lime, juiced
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\nFor the barbacoa:
\nIn food processor (or blender), combine vinegar, lime juice, chipotle peppers, garlic cloves, cumin, oregano, pepper, salt and ground cloves. Process on high until smooth.<\/p>\n
In large crockpot, add roast, pepper puree, bay leaves, and chicken broth. Heat on low 6-8 hours. Shred beef and place back in juice, remove bay leaves. Serve on a tortilla with cilanto-lime rice, colby cheese, lettuce and guacamole. Enjoy!!!<\/p>\n
For the cilantro lime rice:
\nCombine rice, water, butter and salt in large saucepan. Bring to a boil over medium heat. Reduce to low and simmer for 20 minutes. When done, add lime juice and cilantro. Yum.<\/p>\n