Mama Maggie's Kitchen

1 Place the beef in the instant pot along with garlic, onion, water, tomatoes, bay leaf, salt, and pepper.
2 Cover with the lid and move the valve to sealing.
3 Press the MEAT/ STEW.
4 Once it’s ready, move the valve to venting.
5 Remove the meat from the Instant Pot.
6 Reserve the beef broth from the instant pot.
7 Let cool slightly. Then shred the meat. Set aside.
8 Remove the tomatoes, onion, and garlic and place in a blender.
9 To the blender, add cumin, oregano, chipotle, and salt.
10 Blend until smooth.
11 Heat up olive oil in a large, deep skillet.
12 Add the chile guero and onion.
13 Cook for 1-2 minutes.
14 Add the shredded beef.
15 Cook for 2-3 minutes.
16 Then add the tomato-chipotle sauce.
17 Pour 2 cups of the reserved beef broth to the blender.
18 Swirl around to get any remaining sauce from the blender.
19 Pour the liquid into the skillet.
20 Stir to combine.
21 Cover and cook for 20 minutes.
22 Warm up burrito-size tortillas.
23 Smear some refried beans, add some of the meat, and a few slices of avocado.
24 Tuck in the sides.
25 Then tightly roll up the center to make the burrito.
26 Serve with salsa and enjoy!