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Slow Cooker Chipotle Beef Lettuce Wraps with Avocado
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef chuck roast, cut into large chunks
  • 2 chipotle peppers in adobo sauce, minced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 to 12 large butter lettuce leaves
  • 2 ripe avocados, sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions
 

  • Place the beef chunks in the slow cooker. Add the minced chipotle peppers, diced onion, and minced garlic on top.
  • Pour the beef broth over the meat and sprinkle in the cumin, smoked paprika, salt, and black pepper.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef shreds easily with two forks.
  • Shred the beef directly in the slow cooker and stir it into the juices to soak up the flavor.
  • Spoon the beef mixture into the center of each lettuce leaf. Top with avocado slices and a sprinkle of chopped cilantro.
  • Serve with lime wedges on the side for squeezing over the wraps just before eating.

Notes

For the best texture, use butter lettuce because the leaves stay flexible and do not tear as easily when filled. If the beef mixture tastes too mild after shredding, stir in an extra teaspoon of adobo sauce from the chipotle can. Leftovers keep well in the fridge for three days and reheat nicely in a skillet over medium heat before assembling fresh wraps.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board