Tacos-de-Barbacoa

Makes about 20 tacos

   Food Processor
       1/3 C    Cider vinegar
          3 T     Lime juice
       3-4        Chipotle chiles, canned
          4        Garlic cloves, roughly chopped
    3 1/2 t      Cumin
          2 t      Mexican oregano
       1/2 t     Cloves, ground
    1 1/2 t     Pepper
    1 1/2 t     Salt

    Braise
         4 lb    Boneless chuck roast, trimmed, quartered, seared
      3/4 C    Chicken broth, plus more as needed
         3       Bay leaves

    Serve with
       Corn tortillas
       White onion, diced
       Cilantro
       Lime wedges

1. Preheat the oven to 275°.
2. Trim and slice meat into 4 pieces.
3. Sear meat on all sides. 
4. Add chile puree, make sure meat is well-coated. 
5. Add chicken stock and bay leaves.
6. bring to a boil. 
7. Cover and place in oven for 5-6 hours.
8. Remove lid during the last hour.
9. Let cool slightly, spoon off fat and Shred meat.