6-8 garlic cloves, minced
2 tsp mexican chili powder
1/2 tsp ground cumin
1 tsp freshly ground black pepper
1 1/2 tsp salt
1/4 cup cider vinegar
3 chipotle chiles, in adobo sauce
1 tbsp mexican oregano
2 tbsp tomato paste
1/2-3/4 cup chicken stock
Blend all ingredients together in food processor – be sure to taste it and adjust seasonings. You really want it tangy and full of taste – if you are cooking this the next day put roast in a ziplock bag with the adobo sauce and marinate overnight.
Taste the sauce before putting it over the beef – if necessary you may have to adjust a bit – keep tasting for balance of flavour!
3 pound bone in chuck roast – MAKE SURE YOU USE A CUT WITH SOME FAT RUNNING THROUGH IT – a leaner cut of beef won’t give the same result!
Put roast in the bottom of a slow cooker, and then pour adobo sauce over. Add enough water to come half way up the roast. Put lid on and cook on slow for 6 hours.
Remove liquid from cooker and reduce in saucepan until sauce has thickened and is deliciously rich. Shred beef with two forks. When liquid has reduced by about half, return liquid to meat.
Serve with fresh tortillas, cole slaw, pickled red onions, and slices of avocado. You will think you are on the streets of Mexico City!