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Shredded Beef Barbacoa Lettuce Wraps
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5 from 1 vote

Shredded Beef Barbacoa Lettuce Wraps

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Servings: 4


  • 2.5-3 # beef chuck roast
  • 2 T olive oil
  • 3 dried guajillo peppers
  • 3-4 chipotle chilis in adobo
  • 2 cloves garlic minced
  • 1/2 cup beef broth
  • 4-5 limes
  • 3 T apple cider vinegar
  • 11/2 T ground cumin
  • 1 T dried oregano
  • 1/4 tsp ground cloves
  • 1 head Bibb lettuce
  • 4-6 radishes
  • 2oz Queso fresco cheese
  • 1 bunch cilantro


  • Place dried guajillo peppers in a shallow bowl with hot water for 15 minutes to rehydrate them.
  • Coat the inside of the slow cooker crock with oil.
  • When peppers are hydrated, place them in a food processor or blender along with ½ cup of the soaking juices & seeds (optional: if you like milder flavors, remove the seeds.) Add chipotles + garlic + beef broth + 3T lime juice (~2 limes) +apple cider vinegar + cumin + oregano + ground cloves and blend until smooth.
  • Pour the sauce over the roast and turn to coat. Close the lid and cook on low for 8-10 hours or on high for 4-5 hours.
  • When roast is fully cooked, shred with two forks and toss in the sauce.
  • Serve as lettuce wraps or on corn tortillas. Garnish with sliced radish, queso fresco, cilantro, and lime wedges.


Instant Pot Instructions:
  1. Season 2.5-3# w/ S&P. Sear meat on all sides in instant pot on sear setting or on lg saute pan on stove top over med-high heat.
  2. Place seared meat into instant pot and pour sauce over top (see instructions for sauce above).
  3. Cook on high pressure for 60min with natural release for ~10mins.
  4. Shred roast once cooked.
* Note: please read instant pot manufacturers guide and follow all instructions for high pressure cooking and natural release.