Shredded Beef Burrito Bowl with Corn Salsa and Queso

Prepare the beef sauce: In a blender, combine chipotle peppers, adobo sauce, garlic, apple cider vinegar, beef broth, 1 tsp cumin, oregano, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth.

Place the cubed beef chuck roast into a slow cooker. Season generously with additional salt and pepper. Pour the blended sauce over the beef. Add the half onion and bay leaves.

Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is fall-apart tender.

Remove the cooked beef from the slow cooker, discarding the onion and bay leaves. Shred the beef using two forks.

Return the shredded beef to the slow cooker and stir to combine with the cooking liquid. Keep warm.

Make the corn salsa: In a medium bowl, combine the corn kernels, 2 diced roasted poblano peppers, 1/2 cup chopped cilantro, 1 diced jalapeño, and 1/2 diced red onion. Squeeze the juice of 1 lime over the top, add salt, and stir to combine. Set aside.

Make the creamy poblano sauce: In a blender, combine the sour cream, 3 roasted poblano peppers, 1/2 cup cilantro, juice of 1 lime, 1/2 tsp salt, and 1/2 tsp cumin. Blend until smooth and creamy.

Start the queso: In a medium saucepan over medium heat, melt the butter. Add 1/4 cup diced red onion and 1 diced jalapeño and sauté for 2-3 minutes until softened.

Build the queso base: Add 1/4 cup diced roasted poblano peppers and stir. Pour in the evaporated milk, diced tomatoes with green chiles, 1/2 tsp cumin, and salt. Bring to a gentle simmer.

Finish the queso: Pour in the heavy cream. Reduce heat to low and add the shredded cheeses in handfuls, stirring constantly until each addition is melted before adding the next. Continue stirring until the queso is smooth and creamy.

Assemble the bowls: Start with a base of chopped lettuce and rice. Top with pinto beans, sautéed peppers and onions, a generous portion of the shredded beef, guacamole, pico de gallo, and the corn salsa. Drizzle with the creamy poblano sauce. Serve the queso on the side.