Description
A delicious and healthy recipe for shredded beef lettuce wrap tacos, perfect for a savory meal.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 head of butter or romaine lettuce, leaves separated
- 1 cup chopped tomatoes
- 1 avocado, cubed
- 1/2 cup grated cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
- Lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
- Incorporate minced garlic and cook for an additional minute until fragrant.
- Season the beef chuck roast with chili powder, cumin, smoked paprika, salt, and black pepper. Sear the roast on all sides for 3-4 minutes until browned.
- Pour in beef broth and Worcestershire sauce, cover the pot, and lower the heat. Simmer for 3-4 hours until the beef is fork-tender.
- Remove the beef from the pot and shred it into bite-sized pieces using two forks. Return the shredded beef to the pot and stir into the cooking liquid.
- To serve, take a leaf of lettuce and fill it with shredded beef. Top with chopped tomatoes, cubed avocado, grated cheese, and fresh cilantro.
- Serve with lime wedges on the side for garnish.
Notes
- For an added kick, mix in diced jalapeños or a dash of hot sauce during cooking.
- Substitute beef with shredded chicken or pork for different flavors.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 lettuce cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg