BARBACOA BURRITO RECIPES

Steps:

• Heat up the cooked beef if using leftovers.  We used 3 cups of slow cooker barbacoa, heating it up in a skillet over medium heat in a dollop of oil.
• For the Pico de Gallo, give the tomatoes, jalapeno and cilantro a good rinse.  Peel the onion.  Finely chop the 2 tomatoes, 1/2 onion, and single jalapeno into 1/4" sized chunks.  Finely dice the cilantro.  Combine the tomato, onion, jalapeno and cilantro in a mixing bowl.  Add 1/2 teaspoon salt and the juice of a lime.  Mix together well and taste for seasoning.  Add additional salt and lime if necessary.
• For the Guacamole, finely chop 2-3 tablespoons of onion.  Use the back of a fork to smoosh the onion until it turns translucent.  Add onion to a bowl along with the avocado flesh, 1/8 teaspoon of salt, and the juice of a half lime.  Mush together and mix well.  Taste for salt level.  Keep adding tiny dashes of salt (and lime) until you like it. 
• If you want to build a batch of Cilantro Lime Rice, please see here. 
• To build the burritos, start by heating up the flour tortillas.  I usually heat them up for a couple minutes in the skillet that will be used to cook the burritos.
• Each burrito gets rice, beef, Pico de Gallo, and guacamole.  (Please see above pic for a good starting point for proportions).   Roll tight and saute in a dry skillet over medium heat for 2-3 minutes on each side, or until turning golden brown.  Serve immediately. 

Steps:

• BEEF BARBACOA: Preheat oven to 300°F. Stir together salt, cumin, oregano, chipotle chile powder, onion powder, garlic powder, smoked paprika, black pepper and cinnamon in small bowl. Season beef generously all over with spice rub. Heat oil in Dutch oven over medium-high heat until shimmering. Add beef and cook until browned on both sides, about 10 minutes. Reserve 1/2 cup Ro*tel for corn salsa. Stir together remaining Ro*Tel and BBQ sauce in small bowl; pour over browned beef. Cover beef and bake until very tender, 3 to 3-½ hours.
• PICKLED RED ONIONS: Place onions in non-reactive bowl. Pour boiling water over, count to 10, then immediately pour onions into strainer. Shake off the excess water, pour onions back into bowl. Stir in lime juice and salt. Cover and refrigerate at least 1 hour.
• BLACK BEAN & CORN SALSA: Heat oil in large nonstick skillet over medium-high heat. Add corn and cook until browned, about 5 minutes, stirring occasionally. Stir in beans, reserved Ro*Tel tomatoes and salt and heat until hot.
• CILANTRO & LIME CAULIFLOWER RICE: Heat oil in large nonstick skillet over medium-high heat. Add riced cauliflower and sauté until hot, about 8 minutes, stirring occasionally. Stir in cilantro and lime juice.
• ASSEMBLY: Remove beef to a serving bowl; shred. Use a large spoon to skim some of the fat from the cooking liquid. Pour cooking liquid over shredded beef. Divide cauliflower rice evenly into serving bowls. Top with salsa, beef, cheese, pickled red onion, pepitas, crema and cilantro.