Ingredients
- 2 pounds chuck roast
- ⅔ cup beef stock
- 1 lime, juiced
- 1 small onion, diced
- 5 chipotle peppers in adobo sauce
- 4 cloves of garlic, crushed
- 2 teaspoons Mexican oregano
- 2 teaspoons cumin
- 2 bay leaves
- 2 teaspoons sea salt
- 1 teaspoon fresh ground black pepper
- 1 cup sour cream
- ½ lime, juiced
- 1 teaspoon lime zest
- 1 tablespoon olive oil
- 1 cup frozen corn kernels, thawed
- 1 cup canned black beans, rinsed
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 4 cups cooked basmati rice
- 1 avocado, pitted, peeled, and sliced
- 2 tablespoons minced cilantro
- 8 lime wedges
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