Fiona White: "I’ve cooked this several times now my family love…" Read More


  • 3 pounds chuck roast (fat trimmed, cut into 2-inch chunks)
  • 4 cloves garlic (minced)
  • 2 adobo sauce (chiptoles in, chopped, or more to taste)
  • 4 ounces green chiles (chopped)
  • 1 white onion (small, finely chopped, about 1 cup)
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican oregano (dried, or regular oregano)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1/2 cup beef broth (or water)
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    NutritionView More

    Sodium32% DV770mg
    Fat38% DV25g
    Protein53% DV27g
    Carbs1% DV4g
    Fiber3% DV<1g
    Calories350Calories from Fat230
    Total Fat25g38%
    Saturated Fat10g50%
    Trans Fat
    Calories from Fat230
    Total Carbohydrate4g1%
    Dietary Fiber<1g3%
    Vitamin A4%
    Vitamin C50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Fiona White 9 days ago
    I’ve cooked this several times now my family loves it
    M G. 4 months ago
    This recipe is so good. i didn't change anything and the flavors were very authenic and robust. My family loves it so it will be a regular for us.
    Monica R. a year ago
    We’ve made this too many times to count! Usually at least once a week! This is our favorite recipe for tacos! Thanks!!!
    Ryan Etheridge 2 years ago
    Great . I will definitely make it again .
    Westley K. 2 years ago
    Turned out great even without adobo. Will definitely make sure I have it next time though
    bri crespin 2 years ago
    Not a fan. Needed more spice and flavor.
    Andrew W. 2 years ago
    This is so easy and tastes amazing!!!
    Very delicious and perfect for tacos or burritos. Would be great mixed with scrambled eggs for breakfast with the leftover meat. Will definitely make this again.
    Janet H. 4 years ago
    This is a delicious recipe! We used it for tacos. Garnished with queso fresca & sliced radishes for crunch. Will definitely make this again!
    Melissa N. 4 years ago
    This recipe was fantastic. The meat was tender and have been eating as a soup with a fried egg on top after we used for tacos. This will be come a staple recipe at our home.