Barbacoa Beef Burritos

By cyosi

Ingredients

• 1 teaspoon ground pepper
• 3/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 3/4 teaspoon chile powder
• 2 tablespoons fresh lime juice
• 1 small can chopped green chiles
• 1 1/2 pounds boneless beef tip (shoulder)
• 1 cup water
• 2 garlic cloves, minced
• 1/4 cup red onion, chopped
• 8-10 flour tortillas
• 16 ounce monterey jack cheese
• chipolte rice (recipe in "side dishes")

Preparation

Step 1

For beef rub, mix together pepper, salt, cumin and chile powder. Rub onto both sides of beef. Preheat oven to 295 degrees.

Coat a pan with cooking spray and place on medium-high heat. Add beef and brown well on both sides. Add water and garlic and scrape pan to loosen browned bits. Remove from heat and cover; bake in oven for 2-3 hours. Until meat is very tender and easy to shred.

When done, cool meat to room temperature. Cover and chill for 8 hours or overnight to skim fat from broth. Shred beef.

Return beef and broth to a pan along with red onion and bring to a simmer; continue to simmer until liquid evaporates. Add lime juice and chopped chiles. Mix well and remove from heat.

(To arrange burritos):
Warm tortillas in a large skillet. Fill each with beef and rice and top with a slice of cheese. Fold in sides of tortilla and roll up. Burritos can be baked at 350 degrees for 30 minutes or deep fried.

NOTE: To freeze burritos, prepare as described above and place in aluminum foil. To bake, place in 350 degree oven still frozen and bake for 1 hour.