Barbacoa "Chipotle" Tacos

I’ve always been a huge fan of recreating dishes from restaurants that I frequent because it’s always fairly challenging to get it right on the money and it allows me to customize the recipe in a unique way that the restaurant doesn’t offer… These tacos are just about as perfect as they can get so I didn’t mess around with customizing them, but once you master the basics of the recipe, its always fun from there to figure out how to add or take aways things you prefer… I have to say, these turned out about 90-95% of the way Chipotle serves them up and there’s ALOT of room for creativity. Hopefully you guys enjoyed the recipe and let me know what you think in the comments below!
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INGREDIENTS:
Barbacoa:
3-4 lbs Chuck Roast
3 tsp ground cumin
3 tbsp ground ancho chili
3 tbsp salt
3 tbsp canned chipotle sauce
Tomatillo-Red Chili Sauce:
6-7 tomatillos
2 chipotle chili from a can
2 garlic cloves
juice from half a lime
salt to taste
Pinto Beans:
2 cup soaked pinto beans
2 tbsp ground cumin
1 quartered onion
2 tbsp grapeseed oil
salt to taste
Corn Salsa:
1 cup corn off the cob
2 tbsp chopped jalapeños
3 tbsp chopped cilantro
2 tbsp chopped red onion
juice from half a lime
salt to taste
Cilantro-Lime Rice:
1 cup white jasmine rice
3 tbsp chopped cilantro
juice from one lime
Shredded Romain Lettuce
Shredded Jack or Mozzarella Cheese
Sour Cream