Barbacoa Burritos with Cilantro Lime Rice

We are big Chipotle fans in our family. I have tried all of the varieties but Barbacoa is my favorite. Put the barbacoa in the crockpot in the morning and dinner will be ready in a flash. Hope you like it.

Barbacoa Burritos

Barbacoa

1/3 cup apple cider vinegar
3 tablespoons lime juice
3 chipotle peppers in adobo sauce, canned
4 garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
4 lbs chuck roast
3/4 cup chicken broth
3 bay leaves

Cilantro-Lime Rice

3 cups instant rice, prepared according to directions on box
1/3 cup cilantro, minced
2 tablespoons lime juice

For Burrito

8 (12 inch) flour tortillas
Refried beans
Shredded cheddar or Monterey Jack cheese
Sour cream

Directions:

1. Make adobo sauce by combining vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth.
2. Trim the fat from the meat and place it in a crock pot. Add the adobo sauce to the meat, pour in the chicken broth, and add the bay leaves. Cook on high until meat flakes apart easily. 
3. Make the cilantro-lime rice by cooking the instant rice according to the directions on the box. When rice is done, stir in cilantro and lime juice. Let set for another 2 minutes.
4. Assemble burrito and roll up tightly.