dinner: "chipotle" barbacoa bowls

hey guys! so lately, i've been craving going to chipotle and getting their barbacoa bowls ($6.50?). basically, chipotle charges you based on your meat, so whether you get a bowl or burrito: it's the same price. but you actually get more food when you order a bowl..just no tortilla. these bowls are about two meals for me. so, anyway, we wanted to try to make it at home instead of going out every time. unfortunately, i didn't think about taking photos until after i was halfway through eating, after i mixed everything together. annnnd, it wasn't very pretty..so i decided post anyway, without photos. lol. regardless, here's the recipe we tried out tonight. it came out pretty awesome, but a word from the wise: if you halve this recipe, use only 2 chiles, not 3, unless you're ok with the spiciness. teh hubz is a meanie and thought 3 would be acceptable...uh, no. ~.~
~Lin-chan ^.~

barbacoa recipe (taken from here) [we halved this recipe]

⅓ c apple cider vinegar 3 tbsp lime juice 3 - 4 chipotle chiles in adobo [we used canned ones] 4 tsp minced garlic cloves 4 tsp cumin 2 tsp oregano ½ tsp ground cloves

1 tsp ground black pepper           1 tsp salt           4 - 5 lbs chuck roast           2 tbsp vegetable oil           ¾ c chicken broth           3 bay leaves

Directions:

1. 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.
2. Remove most of the fat from the roast and then cut into large chunks (approximately 6).
3. Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
4. Place meat into Crockpot and pour adobo sauce over meat.
5. Pour in the chicken broth and add bay leaves.
6. Cook on high heat 6 hours or on low all day.
7. While still in the Crockpot, shred the meat with two forks and turn the heat to warm.

optional additions:
sour cream, avocado, mexican cheese, rice, lettuce,
corn, pinto beans or black beans [we used canned, drained]

pico de gallo:
2 tomatoes, seeded & finely chopped
½ white onion, finely chopped
¼ c cilantro leaf chopped
½ tbsp lime juice
about ½ mango, finely chopped/cubed
salt