Barbacoa Burritos

The deal is we are on a budget and I really really wanted Chipotle but that didn't fall in the budget sooooo I just decided I'm going to do it my myself!!! So once again I went to the clearance section of the meat dept(don't be afraid of that section) and found a huge boneless chuck roast for $8!!! 

So yeah be prepared to want tiniest this everyday and not ever wanting to go to Chipotje again!!! :) ENJOY!!!

INGREDIENTS:

• 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
• 4 cloves garlic, minced
• 2 chiptoles in adobo sauce, chopped
• 1 (4-ounce) can chopped green chiles
• 1 small white onion, finely chopped (about 1 cup)
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 3 bay leaves
• 1 Tablespoon ground cumin
• 1 Tablespoon oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 tsp ground cloves
• 1/2 cup beef broth

DIRECTIONS:

Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.  Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

I served this as burritos with cilantro lime rice(see recipe), guacamole, pico, and Honduran crema.