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Step 1
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| Cut the chuck roast into large chunks. Heat pan w/ oil and sear all sides of raost on medium-high heat until browned. |
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Step 2
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| Make the adobo sauce: combine vinegar, lime juice, chipotles, garlic, and spices in a food processor until smooth. |
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Step 3
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| Place meat into slow cooker and pour adobo sauce and chicken broth over meat. Cut 3 peaches into large slices and set on top and around meat. Cook on medium to high heat for 5-6 hours. |
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Step 4
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| Meat is ready when it pulls apart easily. Shred the meat in the slow cooker and turn heat to warm. |
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Step 5
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| In the meantime, peel and puree 3 peaches in a food processor. |
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Step 6
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| Slowly incorporate an additional 5-8 slices of peaches from the cooker in with the puree. Pour sauce into a serving bowl. |
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Step 7
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| Make guacamole using the avocado, cilantro, garlic, and onion, or slice ingredients and place in separate bowls for garnish. |
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Step 8
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| Serve with flour tortilla shells. |
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