✅️A - THE MEAT - Cut meat into chunks. Coat all sides of the meat with a very thin layer of mustard. Add the rest of the ingredients listed in ✅️A. Sear meat chunks on a hot pan until all sides are browned. Transfer to an oven safe baking pan. Cover with an aluminum sheet. Bake for 1 hour. After 1 hour, remove the aluminum sheet and bake again, uncovered, for another hour or until tender. Shred tender meat. Keep aside. NOTE: Alternatively, you can cook your meat in slow cooker.

✅️B - CHIPOTLE SAUCE: Combine & blend/process all ingredients listed in ✅️B until smooth & creamy. Bottle the sauce. Keep aside.

✅️C - SALSA OR PICO DE GALLO: Combine & toss well all chopped ingredients & lime juice listed in ✅️C. Season with salt & pepper. Taste & adjust accordingly. Keep

✅️D - GUACAMOLE: Combine, mix & mash all ingredients listed in ✅️D. Keep aside or refrigerate before using.

✅️E - OTHER INGREDIENTS - Prepare the rest of the ingredients listed on ✅️E.

To assemble Tortilla Burrito - lay a piece of tortilla flat. Place 1 or 2 tbsp of rice as a base, top with some shredded meat, a tbsp of pico de gallo (or salsa, if using), a tbsp of guacamole, a tbsp of black or pinto beans (or use both beans), cheese and lastly chipotle sauce. Fold tortilla. NOTE: We add 1 tbsp of butter to our cooked rice (when it's still warm). You can use any kind of cooked rice.

Heat a flat skillet or pan. Add cheese to the hot pan. Place burrito on top of the cheese. Leave the cheese to melt until golden. This melted cheese will turn into crust and give a nice crunchy texture to your tortilla. Turn or flip burrito to heat all sides. Remove from the heat and serve warm.

For a burrito bowl - Layer or add few TBSP of rice to a plate or bowl, add shredded meat, pico de gallo, guacamole, canned beans, shredded cheese and chipotle sauce. Serve. Mix everything in the bowl and enjoy.