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Barbacoa taco lettuce wraps served with fresh toppings and vibrant colors.

Barbacoa Taco Lettuce Wraps

Delicious and tender beef wrapped in fresh romaine lettuce leaves, infused with Mexican flavors for a satisfying meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Barbacoa Beef
  • 3 lbs beef chuck roast, with the fat trimmed and cut into 2" chunks Creates a rich and satisfying base.
  • 3 tbsp apple cider vinegar Adds a tangy kick.
  • 1 tbsp adobo sauce Provides a smoky depth.
  • 4 cloves garlic, minced Adds aromatic touch.
  • 3 tbsp lime juice Gives brightness.
  • 1 tbsp ground cumin Offers earthy depth.
  • 1 tbsp dried oregano Adds aromatic herbal note.
  • 2 tsp salt For seasoning.
  • 1 tsp pepper Enhances flavors.
  • 1 tsp paprika Adds color and sweetness.
  • 1 tsp dark chili powder For heat.
  • ½ cup beef stock Keeps beef juicy.
  • ¼ cup finely diced onions Provides subtle sweetness.
  • 3 pcs chipotle peppers in adobo sauce, finely diced Adds spiciness.
Wrap Ingredients
  • 1 head romaine lettuce, washed and patted dry For wrapping.
  • 2 cups shredded barbacoa beef The star of the dish.
  • 1 cup shredded mozzarella cheese For creamy richness.
  • 1 medium avocado Adds buttery texture.
  • 1 cup diced tomatoes For freshness.
  • ½ cup fresh cilantro For flavor burst.

Method
 

Preparation
  1. Spray a 5-6 quart slow cooker with nonstick cooking spray.
  2. Place beef chunks into the slow cooker, ensuring they lay flat.
  3. In a small ramekin, whisk together apple cider vinegar, adobo sauce, minced garlic, lime juice, cumin, oregano, salt, pepper, paprika, and dark chili powder until well combined.
  4. Pour this spice mixture over the beef and coat each piece until well covered.
  5. Pour beef stock into the slow cooker, then add diced onions and chipotle peppers. Stir gently.
Cooking
  1. Cover the slow cooker and cook on high for 4 hours or low for 8 hours.
  2. Once beef is tender, shred it with two forks right in the slow cooker and mix with juices. Cook on high for an additional 15 minutes.
Serving
  1. Use a slotted spoon to scoop barbacoa beef into prepared romaine lettuce leaves.
  2. Top with shredded cheese, avocado, tomatoes, and cilantro before wrapping.

Notes

For richer flavor, season the beef a day prior and let it marinate overnight. Swap beef chuck for brisket if preferred. Add diced bell peppers or radishes for extra crunch.