Chipotle's Barbacoa Fajita Burrito

I love the meat and decided to make it myself. Here is how I went about it.....

Barbacoa
1/3 cup apple cider vinegar
3 tablespoons lime juice
3 chipotle peppers, canned (or you can use 4 - no sauce)
4 garlic cloves
4 teaspoons cumin
2 teaspoons dried oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon clove
2 tablespoons vegetable oil
4 lbs chuck roast
3/4 cup chicken broth
3 bay leaves

Before

Make adobo sauce by combining vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth. Set aside.  With your chunk or roast slice into approx six separate pieces being sure you trim the fat off. In a frying pan, pour your oil in and sear all sides of the meat. Place in your crock pot, pour your adobe sauce and broth over the meat and then turn on high and allow to cook approx 8 to 10 hours (the longer the better) turning every hour or so.

After

When the meat is easily capable of being torn apart it is ready to eat. You can turn your crock pot on low and let rest in the adobo juices or you can pull it out.

In the mean time, while the roast is cooking mix up your pico de gallo:

 4 medium tomatoes, diced
1/2 cup red onion, diced
1/4 cup fresh cilantro, minced
2 tablespoons jalapenos, minced
2 tablespoons lime juice
1/4 teaspoon salt

combine in bowl, cover and chill for several hours.




Approximately 25 minutes prior to eating prepare your Cilantro-Lime Rice:

3 cups water
2 cups converted rice
3 tablespoons butter
1 1/2 teaspoons salt
1/3 cup fresh cilantro, minced
2 tablespoons lime juice

Make the cilantro-lime rice by combining water, rice, butter and salt in a large saucepan. Bring to a boil over medium heat, then reduce heat to low, cover saucepan, and simmer for 20 minutes. When the rice is done stir in the cilantro and lime juice.

BURRITO TIME:

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 healthy portion of barbacoa meat into the tortilla, (I also added sautéed peppers and onion's) followed by the cilantro-lime rice, pico de gallo, 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!

 

Have plenty of napkin's handy this is messy!

Oh-so GOOD!