Barbacoa tacos (Chipotle-style recreation)

Season the chuck roast heavily with salt, cumin and ground ancho chili and slather it with canned chipotle sauce.

Brown well on all sides in a hot cast-iron pan or on a grill; cover and cook gently at 275 to 300F for about four to five hours, adding a little water if the bottom starts to char.

Peel the dried leaves off the tomatillos and roast under the broiler or on a grill until charred and tender, adding garlic cloves halfway until colored.

Blend with cumin, canned chipotle peppers, lime juice and salt on high for one to two minutes; reserve in a bowl.

For the corn salsa, cut raw corn off the cob (or cook it first) and mix with chopped red onion, jalapenos, cilantro, lime juice and salt.

Lightly cook the quartered onion with cumin and oil, add the soaked pinto beans, cover with water and simmer about 45 minutes until tender; season with a pinch of salt.

After about four hours, remove the meat and shred it while it is still hot.

Mix the cooked jasmine rice with chopped cilantro and lime juice.

Warm the tortillas over the stovetop flame and layer: cilantro lime rice, pinto beans, barbacoa, corn salsa, hot sauce, sour cream, shredded jack and shredded romaine.