900 Jefferson Road Rochester, NY 14623 (585)272-9470 www.palmersdirecttoyoumarket.com

Barbacoa Burrito INGREDIENTS - Serves 10 - 12 people

5 pounds Certified Angus Beef ® Pub Roast, cut into 2-inch pieces 1 Mexican cinnamon stick (or one regular) 1 teaspoon allspice berries 1 tablespoon cumin seeds 2 teaspoons Mexican oregano (or Italian) 2 teaspoons ground coffee 2 tablespoons salt 4 dried ancho chili peppers, stems/seeds removed 3 cups beef stock 1 onion, chopped 6 cloves fresh garlic, chopped 1 (6-ounce) can tomato paste 1/4 cup red wine vinegar 12 soft flour tortillas 2 limes, cut into wedges Optional toppings: sour cream, finely shredded cheddar, julienne radishes, chopped fresh cilantro, sliced avocado, pico de gallo or finely sliced lettuce

INSTRUCTIONS 1. In a heavy skillet, toast cinnamon, allspice, cumin, oregano and coffee over medium heat until fragrant, about 1 minute. Cool, add salt and grind in a spice grinder to a fine powder. 2. Season beef evenly with spice blend. Cover tightly with plastic wrap or put in a zippered plastic bag; refrigerate overnight. 3. Put dried ancho chiles in a pot with beef stock over medium-high heat. Bring to a boil, cook 5 minutes, turn off heat and cover with lid. 4. In slow cooker, combine beef, onion, garlic, tomato paste, vinegar and ancho chiles with stock. Cover and cook on high 1 hour, then on low for 6 hours until beef is fork-tender. 5. When beef is cool enough to handle, shred by hand. Put cooking liquid and vegetable mixture in a food processor or blender and puree until smooth; combine with shredded beef. Serve with warm soft tortillas, lime wedges and optional ingredients.