Barbacoa Burritos with Avocado Lime Rice

Ingredients (Serves 4):

For the Barbacoa:

• 2 lb Chuck Roast
• 2 tbsp Olive Oil
• 1 tsp Sea Salt
• 1 tsp Black Pepper
• 2 cups Beef Broth
• 1/3 cup Chiles in Adobo Sauce
• 1 tbsp Ground Cumin
• 1 tbsp Dried Oregano
• ¼ cup Lime Juice

For the Avocado Lime Rice:

• 2 cups Cooked Basmati Rice
• 1 ripe Avocado (smashed)
• ¼ cup Lime Juice
• 1 tsp Fine Sea Salt (or to taste)

For the Burritos:

• 4 Maria and Ricardo’s White Flour Tortillas
• 1 cup Pico de Gallo (homemade or store-bought)

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Instructions:

1. Make the Barbacoa:

• Heat 2 tbsp olive oil in a large skillet over medium-high heat for 1-2 minutes until hot and glistening.
• While the oil heats, slice the chuck roast into 4 equal pieces. Season all sides generously with sea salt and black pepper.
• Add the beef to the hot skillet and sear for 2-3 minutes on each side, until browned.
• Transfer the seared beef into a slow cooker. Add chiles in adobo sauce, beef broth, ground cumin, and dried oregano.
• Cook on LOW for 7-8 hours, until the beef is very tender and easily shreds.
• Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir in the lime juice. Let it sit and absorb the flavors while you prepare the rice.

2. Make the Avocado Lime Rice:

• In a bowl, stir together the cooked basmati rice, lime juice, and the smashed avocado.
• Season with fine sea salt and black pepper to taste. Adjust the seasoning as needed.

3. Assemble the Burritos:

• Warm the flour tortillas for about 20-30 seconds on each side in a skillet to make them more pliable.
• In the center of each warm tortilla, add ¼ of the avocado-lime rice, followed by shredded barbacoa beef, and top with pico de gallo.
• Carefully roll up the tortilla tightly, folding in the sides, then place it seam-side down on a hot skillet.
• Cook the burrito for 2-3 minutes on the seam side to seal it, then flip and cook the other side for another 2-3 minutes, if desired, to get a crispy, golden exterior.

4. Serve:

• Serve the burritos warm and enjoy all the amazing flavors and textures! The rich, tender barbacoa beef with the creamy avocado rice and fresh pico de gallo will make every bite satisfying.

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Tips:

• If you like extra spice, you can add some extra adobo sauce or chopped jalapeños to the barbacoa mixture.
• You can also add some sour cream or cheese inside the burrito for added richness.
• If you want to make these burritos ahead of time, wrap them tightly in foil and store them in the fridge for up to 2 days or freeze for longer storage. Reheat in the oven or skillet when ready to eat.