Slow Cooker Barbacoa Taco Lettuce Wraps
This slow cooker barbacoa recipe includes tender, succulent mexican beef, infused with an aromatic blend of spices and delicious ingredients that will transport you straight to the colorful streets of Mexico.
Servings: 8
Calories: 237kcal
Ingredients
- 2 to 3 Pounds Beef Chuck Roast , cut into chunks, or beef stew meat
- 1 Teaspoon Garlic Powder
- 3 Tablespoons Taco Seasoning
- 1 Teaspoon Cumin
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 2 Chipotle Peppers , chopped, with 1 tablespoon adobo sauce from the can
- 3 Tablespoons Apple Cider Vinegar
- Juice from 2 Limes
- ½ cup Beef Stock
- Romaine Lettuce Leaves for serving
- Choice of Toppings: Diced Tomato , shredded cheese, cubed avocado, sour cream, guacamole, etc.
Instructions
- Prepare the slow cooker crock with nonstick cooking spray. Add the beef chunks.
- Sprinkle the seasonings and chipotle peppers over the meat and toss to blend.
- Mix together the vinegar, lime juice, and beef stock. Pour over the meat.
- Cover and cook on low for 6 to 7 hours. Remove the lid and shred the meat using two forks.
- Serve on lettuce leaves with your choice of toppings, or use any of the other ideas in the blog post above.
Nutrition
Serving: 1/8th recipe | Calories: 237kcal | Carbohydrates: 1g | Protein: 28g | Fat: 13g