Barbacoa Burrito

Instructions

1. In a large mixing bowl, combine minced garlic, ground cumin, dried oregano, paprika, salt, black pepper, and cayenne pepper to create a spice rub for the beef.
2. Rub the spice mixture generously over the beef chuck roast, ensuring all sides are coated.
3. Place the seasoned beef in a slow cooker. Add apple cider vinegar, lime juice, and beef broth to the slow cooker, pouring over the beef.
4. Cover and cook on low for 8 hours or until the beef is tender and easily shredded. Tip: For best flavor, avoid removing the lid during cooking to maintain consistent temperature.
5. Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak up juices. Keep warm.
6. To assemble the burritos, place a flour tortilla on a flat surface. Add a generous portion of shredded barbacoa beef in the center of the tortilla.
7. Top with desired amounts of cooked rice, black beans, salsa, shredded cheese, and chopped cilantro. Optionally add other toppings like sour cream or guacamole.
8. Fold in the sides of the tortilla and roll it up tightly from the bottom to enclose the fillings. Tip: Ensure the burrito is tightly wrapped to prevent it from falling apart.
9. Repeat the assembly process with remaining tortillas and filling.
10. Serve burritos warm and enjoy!