Barbacoa Beef plus Corn Salsa

Cinco de Mayo is tomorrow and it is the perfect time to serve up something spicy. This barbacoa beef is way better than the stuff you find at Chipotle's and can be served over rice or as a taco. This barbacoa beef is low maintenance and can be made in either a dutch oven or a slow cooker. I went the dutch oven route and packed a lot of heat in it with chipotle peppers. Slowly cooked over low heat, this beef isn't tough and melts in your mouth. Serve up a crowd at your Cinco de Mayo party with this spicy beef topped with a corn salsa.

Here's the Recipe:

(Adapted from Skinnytaste)

Ingredients

2 lbs beef eye of round or bottom round roast, fat trimmed and cut into 4 inch chunks

5 cloves garlic

1/4 medium onion

1/2 lime, juiced

4-6 chipotles in adobo sauce, to taste

1 tablespoon cumin

1 tablespoon oregano

1/2 teaspoon cloves

salt and pepper

3 bay leaves

1 teaspoon oil

1- 1 1/2 cup chicken broth

corn salsa (recipe follows)

Directions

1. In a food processor, blend together the garlic, onion, lime juice, cumin, oregano, cloves and chipotles to form a paste.

2. Season beef with salt and pepper. Heat oil on high heat and brown beef on top and bottom. Add the chipotle paste and coat beef with it. Add 1 cup chicken broth and bay leaves. Bring down the heat to low and cover with a lid.

3. Cook for at least 4 hours, adding more broth, if needed. You do not want it to dry out.

5. After 4 hours and the meat is fork tender, remove the meat from the pot and shred with 2 forks. Remove the bay leaves from the liquid. Return the shredded meat back to the pot. Adjust the salt and cumin to taste. Simmer the shredded beef in the liquid uncovered for about 10 minutes. Serve over rice or in a taco with corn salsa.

Corn Salsa

(Adapted from Skinnytaste)

Ingredients

2 ears of corn, cooked and cut off the cob

2 tomatoes, diced

1/2 red onion, diced

1-2 jalapenos, diced

2 tablespoons cilantro

1 lime, juiced and zested

salt and pepper, to taste

Directions

1. Combine all ingredients and mix together. Refrigerate for an hour before serving.