Breast of veal burritos

Method

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.

note

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.