Barbacoa Burritos with Avocado Lime Rice

Servings: 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

1. To Make the Barbacoa: Add the olive oil to a large skillet over medium high heat. Let the olive oil heat up for 1-2 minutes, until hot and glistening.
2. In the meantime, slice the chuck roast into 4 equal pieces. Generously season all sides with the salt and black pepper. Add to the hot skillet to sear 2-3 minutes on each side, until browned.
3. Transfer the chuck roast to a slow cooker with the chiles in adobo sauce, beef broth, ground cumin, and dried oregano. Cook on LOW heat for 7-8 hours.
4. Remove the beef from the slow cooker and use two forks to shred the beef. Place back in the slow cooker with the lime juice. Stir to combine and let sit while you prepared the rice.
5. To Make the Avocado-Lime Rice: Stir together the cooked basmati rice, lime juice, and smashed avocado. Season with salt and black pepper to taste.
6. To Assemble the Burritos: In the center of one white flour tortilla, add a 1/4th of the avocado-lime rice, shredded barbacoa beef, and pico de gallo. Roll up tightly, then place on a hot skillet seam-side down to cook 2-3 minutes to seal it in.
7. Flip and cook 2-3 minutes on the other side as well, if desired. Enjoy warm!