Breast of veal burritos

1 breast of veal, bone-in, 2-3 lbs
Guajillo chili powder
black pepper
quartered limes
chipotle peppers
chopped fresh tomatoes (optional)
green chile salsa
flour tortillas
Blot the excess moisture from the breast with paper towels. Sprinkle salt, pepper and Guajillo chile powder over all sides of it - in quantities to your liking. Rub the seasonings into the skin.

Preheat the smoker. Hickory chunks are preferred smoke-medium. Smoke the breast for about 5 hours at 220 degrees F (or until the internal temperature reaches 165 degrees F).

De-seed the chipotle peppers, and cut them into strips.

Remove the breast from the smoker, and season it with more Guajillo chile powder. Warm the tortillas in a skillet. Slice the meat thinly against the grain, and load up burritos with veal and chipotle strips. Squeeze lime juice over the fillings in the burritos. Spoon green salsa over them - if desired.

Smoked breast of veal has the taste of bacon and veal, the texture of brisket and the unctuousness of pork. It's - also - one of the cheapest cuts of meat available. Truly, an under-appreciated smokeable.