Chipotle Mexican Grill's Barbacoa Burritos

** Recipe from Chef Pablo's Restaurant Recipes **

Barbacoa:
* 1/3 c. apple cider vinegar
* 3 Tbl. lime juice
* 3-4 chipotle peppers – canned
* 4 cloves garlic
* 4 tsp. cumin
* 2 tsp. oregano – dried Mexican variety is best
* 1 ½ tsp. ground black pepper
* 1 ½ tsp. salt
* ½ tsp. ground clove
* 2 Tbl. vegetable oil
* 4-5 lbs. beef roast (chuck roast is fine)
* 3/4 c. chicken broth
* 3 bay leaves

Pico de Gallo:
* 4 tomatoes, diced
* 1/2 c. red onion, diced
* ¼ cup cilantro, diced
* 2 Tbl. jalapenos, diced
* 2 Tbl. lime juice – or just squeeze some lime over until it’s flavored right
* ¼ tsp. salt

Pinto Beans:
* 3 cans (15 oz. each) pinto beans – canned are fine or make some fresh
* 3 Tbl. bacon fat – cook up about 4 pcs. of bacon and you should have enough
* ½ tsp. oregano – dried Mexican variety is best


Cilantro Lime Rice:


* 3 c. water
* 2 c. uncooked white rice
* 3 Tb. butter
* 1 ½ tsp. salt
* 1/3 c. cilantro, chopped
* 2 Tbl. lime juice


Burritos:



* 8 - 12" flour tortillas
* shredded Monterey Jack cheese
* guacamole, if desired
* sour cream, if desired

Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until smooth and creamy.  Cut roast up into several smaller pieces & remove any excess fat.  In large dutch oven, heat approximately 2 Tbl. of oil & cook each side of the pieces of meat until lightly browned.  Pour adobo sauce sauce over the meat & add in chicken broth and bay leaves.  Cover & let simmer for about 4 hrs, turning every 30-40 min.  Uncover & cook an additional 1-2 hrs. until meat is easily pulled apart.  While baracoa is cooking, prepare pico de gallo by combining all of the listed ingredients in a large bowl.  Let this chill in the refrigerator until everything is ready to serve.  

In a medium pan heat the bacon fat over a medium to medium low heat and add in the pinto beans and oregano. Simmer 45 min, stirring periodically.  Cover & let sit until you’re ready to assemble the burritos.  In another large sauce pan prepare the rice. Combine the water, rice, salt and butter.  Bring the water and rice to a boil and then cover. Reduce the heat to low & simmer 20 min. Remove the cover & stir in the lime juice and cilantro.  Cover and let sit until you’re ready to make your burritos.

To make your burrito, start with a warmed flour tortilla.  Place a good pile of the barbacoa in the middle of the burrito. Next put a few spoons of the rice, beans and then the pico de gallo.  If you’d like cheese, guacamole and/or sour cream, place that on top.  Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go.