Chipotle Lovers! Heres the Recipe!

My mother paid for this recipe~ I made it and it is SPOT ON. Now everyone go make yourselves a Burrito!!


BARBACAOA BEEF

1/3 C apple cider vinegar
3 T. lime juice
3-4 canned chipotle chiles
4 cloves garlic
4 t. freshly toasted & ground cumin seeds
2 t. dried mexican oregano
1 1/2 t. pepper
1 1/2 t. salt
1/2 t freshly toasted & ground cloves
2 T vegetable oil
4-5 lb Chuck Roast
3/4 C chicken broth
3 bay leaves


PICO DE GALLO

4 Medium tomatos diced
1/2 C diced red onion
1/4 C minced fresh cilantro
2 T minced jalapeno peppers
2 T lime juice
1/4 t salt

PINTO BEANS

3 15oz can pinto beans w/ liquid
3 T bacon fat
1/2 t. dried mexican oregano


CILANTRO LIME RICE

3 C water
2 C rice
3 T butter
1 1/2 t salt
1/3 C minced fresh cilantro
2 T lime juice


1. Make the adobe sauce by combining the vinegar, lime juice, chipotle chilis, garlic, cumin, oregano, pepper, salt, cloves, in a blender or food pressor until smooth.

2. Trim the fat from meat. Slice roast into 6 smaller pieces. Sear all sides in oil in large stock pot over medium heat until browned. Add adobe sauce, chicken broth, add bay leaves, cover, turn to medium low and let meat simmer for 5-6 hours or until the meat easily flakes apart. Turn the meat every 30 minutes. After 4 hours keep the lid off the pot. At the 5 hour mark you should be able to tear meat apart.

3. As soon as your meat is in the pot, make pico de gallo by combining all ingredients in bowl. Cover and chill while beef is cooking. Just before the meat is done, prepare the pinto by combining all ingredients in a medium saucepan. Simmer for 30-40 min. Or until most of liquid is gone. Keep beans warm until meat is ready.

4. Make the cilantro lime rice by combining water, rice, butter, salt in a rice cooker. After cooked stir in cilantro and lime juice. Keep rice warm until ready to assemble burritos.

Warm Tortillas according to Package directions OR make a burrito Bowl

Add Guacamole, Sour cream, cheese.