* Fresh avocado leaves are toxic, they must be dried to be used for cooking.
Large tortilla for wrap
Beans, rice and vegetables of your choice
Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes.
Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles,
puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar and 1/2
cup of water. Process until smooth. Push mixture through a sieve, season roast with
salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate
for 4 hours, refrigerated.
Heat the oven to 325 degrees F.
In a deep roaster pan scatter half of the avocado leaves on the bottom, place
meat on top of the avocado leaves and scatter the remaining leaves over the meat.
Cover the pan tightly with aluminum foil. Cook the roast 6 to 7 hours until meat
is falling off the bone.
Heat tortilla until it is warm and soft. Place barbacoa, beans, rice and vegetables
of choice on tortilla. Wrap tortilla in long circular manner to create burrito.
Source: Chef Kent Chambless, Chipotle Mexican Grill, Phoenix, Arizona