4 to 5 lb bottom round, rump, or chuck roast, trimmed of visible fat
3 tbsp Spice Tree Organics Mexico City Barbacoa Spice
2 small chipotle chiles in adobo (use more if you prefer a spicier dish)
1/3 cup apple cider vinegar
2 tbsp lime juice
1 cup water (or beef broth for more flavor)
2 tbsp oil
Salt to taste (we used 3 tsp kosher salt)


In a food processor or blender, combine the spices, chiles, vinegar, lime juice, and salt until smooth to create a sauce for the roast.

Heat the oil in a dutch oven or large pot.  Sear the roast on all sides. Pour the sauce on the roast and add the cup of water to the pot.  Let mixture come to a boil and then lower heat to simmer.  

Turn the roast every 30 minutes so that all sides absorb the adobo sauce as it cooks.  Check roast after 3 hours and see if shreds easily.  If not, continue to cook until roast is tender and easily shreds. Shred the roast in the pot to allow meat to absorb all the juices and sauce.

Enjoy alongside heated wheat tortillas, black beans, shredded lettuce, salsa, sour cream, and guacamole.