Barbacoa beef tacos are a family favorite around here. I will make the beef the traditional way in the slow cooker but change out the shells for lettuce wraps for my husband and I when we are eating clean.
Lettuce Wrap Barbacoa Beef Tacos
Author: Jenny Collier
Ingredients
- 3 lbs chuck roast
- 4 cloves garlic, minced
- 2 chipotles in adobo sauce
- 4 oz can of chopped green chiles
- 1 small white onion, finely chopped
- ¼ cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- ¼ teaspoon ground cloves
- ¼ cup beef broth
Instructions
- Combine all ingredients into your slow cooker. Toss to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours or until the beef is tender (should be able to easily shred with a fork).
- Using two forks shred into bite-sized pieces. Toss with juices and remove bay leaves.
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by Jenny Collier