4 Tbsp. oil
4 lbs beef brisket, trimmed and cubed
4 oz Rio Luna Diced Jalapeño
1 Tbsp. chipotle powder
1 Tbsp. garlic, minced
2 Tbsp. ground cumin
1 Tbsp. dried oregano
1 tsp. salt
1 tsp. pepper
¼ tsp. ground cloves
2 cups beef broth
¼ cup Mizkan Organic Red Wine Vinegar
100 cherry tomatoes