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Barbacoa Burrito

ForensicBBQ
Recipe credit to Meatwave (https://meatwave.com/recipes/smoked-and-braised-mexican-beef-barbacoa-recipe). I followed pretty close, with some minor changes - but all credit goes to Joshua.. well done sir!
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Ingredients
  

Meat

  • 1 Beef roast I used a 3lb arm roast

Sauce

  • 1 32oz Chicken broth
  • 1 Dried Ancho chile
  • 2 Dried Guajillo chile
  • 1 White Onion Sliced
  • 6 cloves Garlic, peeled/smashed Less for you garlic-less folk.
  • 1 Tsp Ground Cumin
  • 1 Tsp Dried Oregano
  • 1/4 Tsp Ground cloves
  • 1/4 Tsp Ground cinnamon
  • 1/3 Cup Apple Cider Vinegar
  • 4 Chipotle peppers in adobo sauce (diced)

Guacamole

  • 3 Avocados
  • 1 Lime Juiced
  • 1 Tsp Salt
  • 1/2 Cup Onion Diced
  • 3 Tbsp Chopped Cilantro
  • Diced Tomatoes to taste, really - I used about 5 cherry
  • 1 clove Garlic minced
  • 1 Tsp Cayenne Pepper
  • 1 Carolina Reaper pepper, sliced thin *Extremely optional*

Instructions
 

Smoke the Meat

  • Fire up smoker at 250 and let it ride while you make your sauce. I cooked to color, but it was probably on for 2-2.5 hours

The Sauce

  • Put dried guajillo/anchos in a pan and toast them up until your eyes are watering and you develop a slight cough (When the flavor opens up)
  • Put in a small pot and cover with 2 Cups Chicken broth. Bring to a boil and simmer for about 20 minutes, until peppers are soft. Remove from heat.
  • Dutch oven - saute your onion/garlic. Add oregano, cumin, ground clove and cinnamon, mix with your OG saute. Add in 2 cups of chicken broth, vinegar and chipotle peppers - boil. Reduce to simmer until reduced by half.
  • Put contents of dutch oven (sauce) and pot (peppers/broth) into food processor and puree.

The Braise

  • Put the meat into the dutch oven, cover with sauce. Add three bay leaves, cover and back into smoker at 250, turning meat every hour for about 3 hours

The Finish

  • When your temp probe enters the meat like butter, remove from dutch oven. Place the dutch oven on the stove top at med-high and cook until further reduced by half.
  • Shred the beef, re-introduce to sauce and add to burrito! (I took a slotted spoonful at a time, dipped in sauce, let the sauce drain and add to the tortilla)