• 3 lbs sirloin or chuck roast, cut into 2-3 inch chunks
  • 4-5 chipotles in adobo sauce, diced
  • 5 cloves garlic, peeled and sliced
  • 1 large onion, peeled and diced
  • juice from 1 fresh lime
  • 1 1/2 cups stock (beef, pork, chicken, whatever you have on hand)
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 4 teaspoons ground cumin
  • 1 tablespoon oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon Montreal steak seasoning
  • 1/4 teaspoon ground cloves


  1. Preheat oven to 350.
  2. Combine cumin, oregano, salt, pepper, steak seasoning, and cloves in a large bowl and toss the beef chunks in to coat them in the seasoning mixture.
  3. Place the meat in a large cast iron skillet or dutch oven with the onion, garlic, and bay leaves.
  4. Add the stock, apple cider vinegar, lime juice, and chilies in adobo to the bowl and stir to combine. Pour the liquid mixture over the beef. The liquid should almost, but not quite, cover the meat. If there’s not enough, add a bit more stock or water.
  5. Put the pot in the oven, uncovered, and braise for 3 to 3 1/2 hours. Stir the meat a few times while it cooks. The beef is done when it’s really tender, slightly browned and most of the liquid is gone.
  6. Remove the beef from the oven. Remove the bay leaves. Shred the beef with two forks into thin strips.
  7. Switch the oven to broil and put the meat back in to broil on high for about 10 minutes, stirring occasionally.
  8. Remove from oven and serve in tacos, enchiladas, on a salad, in a quesadilla… or just put forkfuls of it into your mouth because it’s so damn delicious and you’ve been drooling for hours because it made the entire house smell amazing.