Barbacoa Beef Lettuce Wraps

3 lb. chuck roast

6-7 chipotle chilies in adobo sauce + 1 T. adobo sauce (for milder taste, use less peppers)

1 small onion, chopped

8 garlic cloves

1/4 c. lime juice

1 1/4 c. beef broth

3 T. apple cider vinegar

2 t. cumin

1 T. oregano

8-9 cloves, crushed

1 t. pepper

1 t. salt

3 bay leaves

cilantro, handful, optional

2 T. oil

1 head lettuce

pico de galo, salsa, etc..

Heat oil in pan over medium high heat. Sear the chuck roast on all sides till brown all over. Blend all remaining ingredients, except bay leaves, in a blender. Place the chuck roast in lined crockpot and pour sauce on top. Add bay leaves. Cover and cook 8-9 hours on low. Remove bay leaves & excess liquid and discard, leaving 2-3 c. in the crockpot. Shred the beef between 2 forks and mix well with remaining juices. Serve in lettuce wraps with fresh pico de gallo, salsa, or toppings of your choice.

*May also be served over/in burritos, nachos, quesadillas, burrito bowls, or sliders.