Chipotle Style Barbacoa Bowls

Ingredients

• 4 lb beef chuck roast or chuck tender roast
• 1 1/2 tbsp salt
• 1 white onion, quartered
• 4 bay leaves
• for the adobo sauce:
• 6–8 chipotle peppers in adobo sauce
• 5 garlic cloves
• 1/4 cup lime juice
• 1/4 cup apple cider vinegar
• 2 cups beef broth
• 1 tbsp ground cumin
• 1 tbsp beef bouillon
• 5 tsp New Mexico chili powder
• 2 tsp dried oregano
• 1½ tsp ancho chili powder
• 1 tsp black pepper
• 6 whole cloves
• For my corn salsa
• 3 cups white or yellow corn
• I roasted, peel and chopped poblano pepper
• Handful cilantro
• 2 jalapeños
• 1/4 onion
• 1 lime
• 1 tsp salt
• For my cilantro lime sauce
• 3/4 cup sour cream
• 3-4 roasted jalapeño
• Handful of cilantro
• 2 garlic cloves
• 1 lime
• 1/2 tsp ground cumin and onion powder
• 1 tsp salt
• Queso Blanco
• 1 tbsp butter
• 1/4 onion
• 1 jalapeño
• 1 minced gaflic cloves
• 1 roasted poblano pepper
• 1 can evaporated milk
• 1 chipotle pepper in adobo sauce