4 pounds beef chuck roast, cut into 3-inch chunks
1 yellow onion, diced
3 to 4 chipotles in adobo sauce, finely diced
5 garlic cloves, minced
¼ cup fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
½ tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon ground black pepper
¼ teaspoon ground cloves
¾ cup beef stock
3 bay leaves
Cilantro
avacado
