½ white or yellow onion – chopped

1 tablespoon minced garlic – or 3 large garlic cloves

6 chipotles – from a can of chipotles packed in adobo sauce

1 ½ tablespoons tomato paste

2 teaspoons apple cider vinegar

juice of 1 lime

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

dash of ground cloves – if you have it

1 ½ pounds brisket – or chuck roast

In a high-powered blender or food processor, pulse together the onion, garlic (pre-minced or simply add the whole peeled cloves), chipotles, tomato paste, vinegar, lime juice, salt, dried oregano, and slices to make a smooth paste.

Quarter the beef and toss it in the slow cooker with the paste. Cook on high for 4 hours or low for 6 hours until the beef is tender and can be easily shredded with a fork.

Remove the meat from the slow cooker and shred. Return to the slow cooker and stir into the sauce just before serving.