这是从food.com上面学来的chipoltle 的 barbacoa的菜谱。之前一段时间吃了好多chipoltle，然后从不喜欢墨西哥菜到喜欢，最爱还是barbocoa，于是决定自己动手做一次。
| apple cider vinegar | 1/3 cup |
| 4 tsp | minced garlic cloves |
| 4 tsp | cumin |
| 2 tsp | oregano |
| 1 tsp | ground black pepper |
| 1 tsp | salt |
| 1/2 tsp | ground cloves |
| 2 tbs | vegetable oil |
| 3/4 cup | chicken broth |
| 3 | bay leaves |
| 3 tbs | lime juice |
| 3-4 | chipotle chiles in adobo |
| 4-5 lb | chuck roast |
To make the adobo sauce combine vinegar, limejuice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
Remove most of the fat from the roast and then cut into large chunks (approximately 6). Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
Place meat into Crockpot and pour adobo sauce over meat. Pour in the chicken broth and add bay leaves.
Cook on high heat 6 hours or on low all day.
While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.
最后我会从慢炖锅里拿出来，然后在炉子上把酱汁烧干，因为慢炖锅完全没办法收汁。
最后尝咸淡，我会加糖，因为个人喜欢甜口。也会加点盐，因为不是很咸。
