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Chipotle Mexican Grill Barbacoa Burritos by Todd Wilbur

senseicheryl
  • 20 minutes
  • Serves 8

INGREDIENTS

3 tbsp

Bacon fat

4

lbs Chuck, roast

3

Bay leaves

3

Chipotle peppers

1/2 cup

Coriander, fresh

4

Garlic cloves

2 tbsp

Jalapenos

2 1/2 tsp

Mexican marjoram, dried

3 15 ounce cans

Pinto beans

1/2 cup

Red onion

4

Tomatoes, medium

3/4 cup

Chicken broth

1

Guacamole

7 tbsp

Lime juice

2 cups

Converted rice

1 1/2 tsp

Black pepper, ground

3 1/4 tsp

Salt

1

clove Toast and grind whole cloves

1/3 cup

Apple cider vinegar

2 tbsp

Vegetable oil

4 tsp

Cumin

8

(12 inch) flour tortillas

3 tbsp

Butter

1

Cheddar cheese

1

Sour cream

3 cups

Water