Here’s a perfect marriage of slow cooked and fresh. The juicy, slightly smoky barbacoa is slow cooked tender with bone broth and a little cider vinegar. While ideal for traditional tacos, barbacoa also makes a satisfying filling for low carb, Keto-friendly lettuce wraps topped with everything from cilantro and avocado to radishes and fresh chiles.
1 medium onion, thinly sliced
6 cloves garlic, thinly sliced
4 chipotle chilies in adobo, coarsely chopped
1/4 cup Del Monte® Tomato Paste
1 Tbsp. cumin
2 tsp. dried oregano
1/4 tsp. cinnamon
3 lb. chuck roast, cut into quarters
2 tsp. salt
2 Tbsp. vegetable oil
2 cups beef bone broth
1/4 cup apple cider vinegar
1 head Romaine or leaf (butter) lettuce, separated into leaves
Lime, avocado, radish, Fresno chile, cilantro
Stir together onion, garlic, chipotle, tomato paste, cumin, oregano and cinnamon in a 6-qt. slow cooker.
Season beef with salt. Heat oil in a large skillet over medium-high heat. Add beef in 2 batches and brown all sides, about 5 minutes per batch. Add beef to slow cooker. Discard fat from skillet and add broth and vinegar; bring to a simmer over high heat. Cook about 8 to 10 minutes, stirring to loosen browned bits from bottom of skillet, until liquid has reduced by half (1 cup). Add reduced broth to beef in slow cooker. Cover and cook 7 to 8 hours on LOW or 4 to 5 hours on HIGH.
Remove lid; shred beef with two forks. Let rest about 20 minutes for meat to absorb some of the liquid. Serve in lettuce leaves with toppings, as desired.