Barbacoa Chipotle Burritos

Recipe From: Laura

These delicious burritos are well loved & a family favorite. They happen to be one of my "go-to" recipes for Sunday dinner.  The key to mouthwatering meat is the ever luscious concoction that your chuck roast bathes in as it cooks. The meat is so tender, juicy, and flavorful!  Aaahh! And the aroma is so heavenly your neighbors will be on your doorstep!  :)  

We did the "burrito bowls" instead of the flour tortillas for a healthier style of eating.  We love a variety of toppings----so if you like, add grilled red onion, grilled green or red pepper, cilantro and mexican cheese in addition to the other toppings listed in the recipe.   Enjoy! :) 

1⁄3  cup apple cider vinegar                                                                                       

3 tablespoons lime juice                                                                                             
2-3 chipotle chili peppers, canned in sauce* (dep. on your spice level, add some of the adobe sauce its soaked in) 
4 garlic cloves                                                                         

4 teaspoons cumin (toast and grind whole seeds)                  

2 teaspoons dried  oregano                                                     

1 1⁄2teaspoons ground black pepper                                                  

1 1⁄2 teaspoons salt                                                                                                     

 1⁄2 teaspoon whole clove, ground                                                    

2 tablespoons vegetable oil                                                                                         

4 lbs chuck roast or flank steak                                                                                  

3⁄4 cup chicken broth 
3 bay leaves

Salsa:

LAURA'S SALSA RECIPE HERE

Burrito:

8(12 inch) flour tortillas                                                                                        

cheddar cheese, shredded or Monterey Jack cheese                           

rice                                                                                                                               

black or pinto beans                                                                          

guacamole & sour cream(optional)   

                                                             

Remove seeds from chili peppers if you like “mild spicy”. Then make adobo sauce by combining vinegar, lime juice, chipotle chili peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth. Add a some of the chili pepper “sauce” that the peppers come soaked in.

Trim the fat from the meat, and then slice the roast into 6 smaller pieces. Add the adobo sauce (just blended) to the meat, then pour in the chicken broth, and add the bay leaves. Cover the pot, turn your stove to med/low heat and let the meat simmer (braise) for 4-5 hours or until meat easily flakes apart. Or put in a crockpot.  The size of meat may vary so it may take less time. Turn meat every 30 minutes as it cooks, if you can. After 3 hours, keep the lid off the pot. At the 4-hour mark, you should be able to tear meat apart into bite-size chunks with tongs.

As soon as your meat is in the pot, make salsa by combining all ingredients in a bowl. Cover and chill for several hours while the barbacoa is cooking.

Make each burrito by first heating a flour tortilla on a large skillet over medium heat, or wrapped in moist paper towels in the microwave. When the tortilla is warm, spoon a portion of barbacoa meat into the tortilla, followed by rice, beans, salsa, and your choice of cheese. You can also add sour cream and/or guacamole, if you like. Fold in the sides, tightly roll the tortilla, and dig in!

**If you don’t have adobe chili peppers, use 1/2 tablespoon of McCormick's Chipotle Chile Pepper.