Chipotle Mexican Grill Barbacoa Burritos

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/4 cup fresh cilantro , minced

3 cups water

4 teaspoons cumin (toast and grind whole seeds)

1/2 teaspoon dried Mexican oregano

4 medium tomatoes , diced

sour cream (optional)

guacamole (optional)

4 garlic cloves

3 tablespoons bacon fat (from cooking 3 to 4 pieces of bacon)

2 tablespoons vegetable oil

3 (15 ounce) cans pinto beans (with liquid)

For Burrito

1/3 cup fresh cilantro , minced

1 1/2 teaspoons salt

Cilantro-Lime Rice

2 teaspoons dried Mexican oregano

3 chipotle peppers , canned (or you can use 4 - no sauce)

1/2 cup red onion , diced

1/2 teaspoon clove (toast and grind whole cloves)

1 1/2 teaspoons ground black pepper

3 tablespoons lime juice

Pico de Gallo


4 lbs chuck roast

Pinto Beans

8 (12 inch) flour tortillas

1/4 teaspoon salt

cheddar cheese , shredded (or Monterey Jack cheese)

2 tablespoons lime juice

3 tablespoons butter

1/3 cup apple cider vinegar

3 bay leaves

2 tablespoons jalapenos, minced

2 cups converted rice

3/4 cup chicken broth

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