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Shredded Barbacoa Beef Lettuce Tacos - Fresh, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Beef chuck roast (about 3–3.5 pounds), trimmed
  • Beef broth (1 cup)
  • Chipotle peppers in adobo (2–3 peppers) + 1 tablespoon adobo sauce
  • Garlic (6 cloves), minced
  • White or yellow onion (1 medium), sliced
  • Apple cider vinegar (2 tablespoons)
  • Lime juice (2 limes), plus extra lime wedges for serving
  • Ground cumin (2 teaspoons)
  • Dried oregano (2 teaspoons)
  • Ground cloves (a pinch, about 1/8 teaspoon)
  • Bay leaves (2)
  • Sea salt (about 2 teaspoons, to taste)
  • Black pepper (1 teaspoon)
  • Neutral oil (1 tablespoon) for searing, optional
  • Romaine hearts, butter lettuce, or Bibb lettuce (for taco “shells”)
  • Fresh cilantro, chopped
  • Red onion or quick-pickled onions
  • Avocado or guacamole
  • Salsa or pico de gallo
  • Radishes, thinly sliced (optional)
  • Queso fresco or cotija (optional)

Method
 

  1. Prep the beef: Trim excess fat and cut the chuck roast into 3–4 large chunks. Pat dry and season all sides with salt and pepper.
  2. Sear for extra flavor (optional but recommended): Heat oil in a skillet over medium-high. Sear beef on all sides until browned, about 2–3 minutes per side. Transfer to your slow cooker, Instant Pot, or Dutch oven.
  3. Build the sauce: In a blender or bowl, combine beef broth, chipotle peppers, adobo sauce, garlic, vinegar, lime juice, cumin, oregano, ground cloves, and a pinch of salt. Blend or whisk until smooth.
  4. Cook it low and slow: Slow cooker: Add sliced onions and bay leaves to the pot. Pour the sauce over the beef. Cook on Low 7–8 hours or High 4–5 hours, until fork-tender.
  5. Instant Pot: Add onions, bay leaves, and sauce. Seal and cook on High Pressure for 60 minutes; natural release 15 minutes.
  6. Oven braise: Add onions, bay leaves, and sauce to a Dutch oven. Cover and bake at 325°F (165°C) for 3–3.5 hours.
  7. Shred the beef: Remove the bay leaves. Transfer the beef to a cutting board and shred with two forks. Skim excess fat from the cooking liquid, then return the beef to the pot and toss to coat. Adjust salt and lime to taste.
  8. Prep the lettuce: Separate sturdy lettuce leaves, rinse, and pat dry. Aim for leaves that form natural cups.
  9. Assemble the tacos: Spoon warm barbacoa into lettuce leaves. Top with cilantro, onions, avocado, salsa, and radishes. Crumble queso fresco if using. Add a squeeze of lime.
  10. Serve immediately: Keep the beef warm and build tacos as you eat so the lettuce stays crisp.