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Barbacoa Beef Lettuce Wraps

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Barbacoa Beef Lettuce Wraps pair smoky, tender slow-cooked shredded beef with crisp lettuce and fresh toppings. Chipotle peppers, garlic, lime, cumin, and oregano give the beef bold flavor while avocado, tomatoes, cilantro, and lime add a refreshing finish.

Ingredients

  • 3 pounds beef chuck roast, cut into large chunks
  • 1 tablespoon vegetable or avocado oil
  • 3 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 4 garlic cloves
  • 1/2 cup beef broth
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 large head butter lettuce, romaine, or iceberg lettuce
  • 1 avocado, diced or sliced
  • 1 cup diced tomatoes
  • 1/2 small red onion, finely diced
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, thinly sliced, optional
  • Lime wedges
  • Pickled red onions, optional
  • Crumbled queso fresco or cotija cheese, optional
  • Fresh salsa or pico de gallo, optional
  • Sour cream or Mexican crema, optional

Instructions

  1. Pat the beef chunks dry with paper towels and season lightly with salt and black pepper.
  2. Heat the oil in a large skillet over medium-high heat. Working in batches if necessary, sear the beef for 2–3 minutes per side until deeply browned.
  3. Transfer the browned beef to the slow cooker.
  4. Add the chipotle peppers, adobo sauce, garlic, beef broth, lime juice, apple cider vinegar, cumin, oregano, smoked paprika, cloves, salt, and black pepper to a blender. Blend until smooth.
  5. Pour the barbacoa sauce over the beef and add the bay leaves.
  6. Cover and cook on LOW for about 8 hours or on HIGH for 4–5 hours, until the beef is very tender and easily pulls apart with a fork.
  7. Transfer the beef to a large bowl or cutting board and shred it with two forks, discarding large pieces of excess fat.
  8. Remove and discard the bay leaves. Return the shredded beef to the slow cooker and toss it with enough cooking liquid to keep it moist and flavorful.
  9. Separate, wash, and thoroughly dry the lettuce leaves so they remain crisp.
  10. Spoon the warm barbacoa beef into the lettuce leaves. Top with avocado, tomatoes, red onion, cilantro, optional jalapeño, and any additional desired toppings.
  11. Finish each lettuce wrap with a squeeze of fresh lime juice and serve immediately.

Notes

  • For milder barbacoa, use only 1–2 chipotle peppers and reduce the adobo sauce.
  • Add sliced radishes, shredded cabbage, or diced cucumber for extra crunch.
  • Avocado, guacamole, sour cream, or Mexican crema can be added for a creamy contrast to the smoky beef.
  • Turn the recipe into bowls by serving the barbacoa over cauliflower rice, regular rice, or quinoa.
  • For tacos, replace the lettuce leaves with warm corn or flour tortillas.
  • For Dutch oven preparation, cover the seared beef and sauce and cook at about 325°F (165°C) until fork-tender.
  • Store leftover beef with some cooking liquid separately from the lettuce and toppings in the refrigerator for up to 3–4 days.
  • Reheat the beef gently with a few spoonfuls of cooking liquid to keep it moist.
  • Freeze cooked barbacoa with some of its cooking juices for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/barbacoa-beef-lettuce-wraps/