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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 484 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Season beef chunks with salt and pepper on all sides. | 2. Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker. | 3. Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves. | 4. Cook on Low until beef is fork-tender, 8 to 10 hours. | 5. Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	1		cut	816.0019	0.0	86.9495	52.0428
salt black pepper	to taste		ground	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
beef broth	1/2	cup		8.4	0.048	1.368	0.264
apple cider vinegar	1/4	cup		-	-	-	-
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
chipotle pepper adobo sauce	4		chopped	-	-	-	-
garlic	5	cloves	chopped	22.35	4.959	0.9540000000000001	0.075
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
bay leaf	3			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.