Chipotle Beef with Corn Salsa
Shredded Beef adapted from [Skinny Taste|http://www.skinnytaste.com/2010/04/barbacoa-beef.html]
Yields: 6 servings
Ingredients
- For Shredded Beef:
- 2.5-3lb beef bottom roast, seasoned generously with salt and pepper
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2-3 chipotle peppers in adobo (depending on the level of heat you want)
- Juice of half a lime
- 1T cumin
- 1/2t cloves
- 2 bay leaves
- 1c water
- For Corn Salsa:
- 1 (14oz) can corn, drained
- 1/2 of a red onion, diced
- 1/4c red bell pepper, diced
- 1 small jalapeño pepper, seeds removed and minced
- 1/4c cilantro, chopped
- Juice of 1 lime
- 2t canola oil
- 1t sugar
- salt to taste
- For Serving:
- steamed rice (or lettuce or tortillas; see blog post)
- black beans
- jack cheese, grated
- sour cream
- guacamole
- salsa
Instructions
! For Shredded Beef:
Place all the ingredients into a slow-cooker and cook on low for 8 hours. Shred meat using two forks directly in pot and mix with juices. Use a slotted spoon when serving.
!For Corn Salsa:
In a bowl, mix all ingredients together. Refrigerate at least two hours prior to serving.