Slow Cooker Barbacoa Taco Lettuce Wraps – Takes 5 minutes to prep in the crockpot and creates the most tender and juiciest homemade barbacoa! Flavored with the traditional barbacoa flavors: garlic, oregano, cumin; including chipotles in adobo!
- 3 lbs beef chuck roast, fat trimmed and cut into 2" chunks
- 3 tbsp apple cider vinegar
- 1 tbsp adobo sauce
- 4 garlic cloves, minced
- 3 tbsp lime juice
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp dark chili powder
- ½ cup beef stock
- ¼ cup finely diced onions
- 3 chipotle peppers in adobo sauce, finely diced
- romaine lettuce washed and patted dry
- shredded barbacoa beef
- shredded mozzarella cheese or any type you prefer
- avocado
- tomatoes
- cilantro
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Spray a 5-6 quart slow cooker with nonstick cooking spray. Place the beef chunks in the slow cooker.
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Whisk together apple cider vinegar, adobo sauced, garlic, lime juice, cumin, oregano, salt, pepper, paprika, dark chili powder in a ramekin. Pour the spices onto the beef and gently coat until the beef chunks are covered.
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Pour the beef stock into the slow cooker. Add the onions and chipotle peppers; mix everything together.
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Cook on high for 4 hours or on low for 8 hours.
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Once tender, shred with two forks and mix the shredded beef with the juices. Cook on high for 15 minutes.
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Serve with a slotted spoon.
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Double the lettuce wraps up and place the barbacoa beef into each wrap and then add your favorite toppings.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands. Nutrition information does not include lettuce wraps or toppings.