These were fan-freakin-tastic! Love them! Even better, they were super easy to make and really tender because they were done in the crock pot. Found this gem here: http://www.food.com/recipe/chipotles-barbacoa-copycat-recipe-472445.
Start by putting the liner in your crock pot so you don’t have to do any scrubbing. Then make the adobo sauce by combining 1/3 C apple cider vinegar, 3 tbsp. lime juice, 3-4 chipotle peppers in adobo sauce (I used 4), 4 cloves garlic (recipe calls for 4 tsp, but we love garlic so I went for it hard core), 4 tsp cumin, 2 tsp oregano, 1 tsp salt, 1 tsp pepper, and 1/2 tsp cloves in a food processor. Blend till smooth (this took a while so I let it go while I started making the rest).
Now, for the meat. Cut most of the fat off of a 4-5 lb beef chuck roast. Cut the roast into about 6 large chunks. Add 2 tbsp. vegetable oil to a frying pan and heat over medium high heat. Sear all sides of all roast pieces, then place in the crock pot (it only takes a couple minutes per side because the crock pot is going to do the hard work). Pour the sauce from the food processor over the meat, then add 3/4 C chicken broth and then top with 3 bay leaves. Cover and cook on low all day (or high for 6 hours, but I left mine on for about 10 hours and it was yummy). When it is done, shred in the crock pot (it fell apart really easy) and leave it on warm for serving.
Once that was ready, I crumbled some queso fresco with a fork, diced some white onion, and chopped some cilantro for topping. We heated the corn tortillas over the stove and then served it up. Note to self, the meat was really juicy, and therefore made the tortillas fall apart a bit, so maybe next time we will either drain the meat better or fry the tortillas, but we still ate them and loved them. The meat also re-heats well, so we will be enjoying these for lunch the rest of the week. Enjoy!