Chipotle Barbacoa “Street Taco” Lettuce Wraps

Ingredients

• 1 lb Beef chuck roast
• 2 tbsp Chipotle in adobo sauce (chopped)
• 1 tbsp Adobo sauce (from the can)
• 3 cloves Garlic (minced)
• 1 tsp Ground cumin
• 1/2 tsp Dried oregano
• 1/2 tsp Smoked paprika
• 1 tbsp Apple cider vinegar
• 1/2 cup Beef broth (or water)
• 1 tsp Salt
• 1/2 tsp Black pepper
• 10 Romaine lettuce leaves
• 1/2 cup Plain Greek yogurt
• 1 tbsp Lime juice
• 2 tbsp Cilantro (chopped)(optional)
• 2 tbsp Red onion (thinly sliced)(optional)

Instructions

1. 1

   Prep (15 minutes): Pat the beef dry. In a bowl, mix chipotle in adobo, adobo sauce, garlic, cumin, oregano, smoked paprika, vinegar, salt, and pepper. Rub the mixture all over the beef.

2. 2

   Cook (120 minutes): Place the beef in a pot or Dutch oven with the broth. Cover and simmer on low until very tender, about 2 hours, adding a splash of water/broth only if the pot looks dry.

3. 3

   Shred and finish: Remove the beef, shred with two forks, and return it to the pot. Simmer uncovered 5–10 minutes to thicken the sauce, then turn off the heat.

4. 4

   Assemble: Mix Greek yogurt with lime juice. Spoon barbacoa into lettuce leaves and top with lime crema; add cilantro and red onion if using.