Beef Barbacoa Lettuce Wraps
Dinner / Family
The tradition of the barbacoa cooking style goes back hundreds of years and the can be traced to islands in the Caribbean--and yes, by most accounts, is also the origin of the word "barbecue." But you can probably give Chipotle credit for introducing barbacoa to many of us.
Now, Whole30 Coach Christi Flaherty is taking barbacoa to the next level by simplifying the preparation with the Instant Pot. Christi's approach is not only healthier but if you forgot to thaw the beef, you can even start from frozen!
Combine all the ingredients, except the vinegar, in the Instant Pot.
Hit the Meat Button and using the “+” sign change the cook time to 30 minutes (add 20 minutes if frozen).
Let the pressure release completely then make sure meat is tender enough to shred with a fork. If it’s not, close the lid, reset the meat button for another 10 minutes.
When meat is shreddable, remove to a plate to cool.
Hit the Sauté Button and add 2 tsp apple cider vinegar to the liquid in the pot. Cook the juices down until very thick.
While juices are reducing, shred the beef when cool enough to handle then add the thickened juices and onions.
Serve on lettuce leaves with guacamole and pico or any other desired toppings.
While the barbacoa can be a meal in itself, you can make a simple slaw with cabbage, cilantro, lime juice and salt. For something a little more interesting, add some slivers of jicama and mango or orange.
Christi Flaherty is a a Board Certified Holistic Nutritionist and a Certified Whole30 Coach. She's been cooking her entire life and worked as a private chef in both Napa Valley and Texas before shifting her focus to combining her culinary expertise with science-based nutrition. Today her Healthy Happy Kitchen Virtual Cooking School is helping people across the country create healthy, flavorful meals. If you want to learn more, head over to her websiteHealthy Happy Real, and be sure to follow her on Instagram (@healthyhappyrealcf).