Barbacoa Lettuce Wraps

Ingredients

Barbacoa:

• 1 package Rumba Meats® Beef Cheek
• Adobo seasoning, as needed
• 1 tablespoon avocado oil
• 6 dried guajillo chiles, seeds and stems removed
• 4 garlic cloves, peeled
• 1 canned chipotle chile en adobo
• 2 tablespoons fresh squeezed lime juice (1 lime)
• 3 cups low sodium beef broth, divided
• 2 teaspoons dried Mexican oregano
• 2 teaspoons ground cumin
• 1 bay leaf
• 1 teaspoon salt

Chipotle Honey Vinaigrette:

• ½ cup avocado oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons lime juice (1 lime)
• 1 chipotle chile en adobo, fine chopped
• 2 tablespoons honey
• 1 garlic clove, minced
• ½ teaspoon each kosher salt and black pepper

• 1 cup shredded red cabbage
• ½ cup shredded carrots
• ½ cup thin sliced red and yellow bell peppers
• Crisp lettuce leaves, such as butter lettuce, bibb lettuce or iceberg, as needed
• Salsa verde and salsa roja, as needed

Instructions

1. For barbacoa: Season beef cheek meat with adobo seasonings. Heat oil in a skillet over high heat. Add cheek meat and brown on all sides, about 8 minutes. Transfer to a slow cooker.
2. While beef cheeks are browning, simmer chiles and garlic in water for 10 minutes. Transfer drained chiles and garlic to a blender. Add chipotle en adobo, lime juice, and 1 cup beef broth. Puree until smooth. Strain, if needed.
3. Add red chile sauce to slow cooker with Mexican oregano, cumin, bay leaf, salt, and remaining 2 cups broth. Cover and cook on low heat for 8 hours until tender and beef cheek meat reaches an internal temperature of 160ºF.
4. Using tongs, remove cheek meat. Trim fat, using 2 forks shred meat. Combine it with a small amount of stock and keep warm. Save remaining stock for another recipe.
5. For honey chipotle vinaigrette: Combine avocado oil, cider vinegar, lime juice, chipotle chile en adobo, honey, garlic, salt, and black pepper in a jar and shake to blend.
6. In a bowl, combine shredded red cabbage, carrots and bell peppers and toss to blend.
7. Serve barbacoa meat and shredded vegetables in separate bowls with a plate of lettuce leaves and small bowls of chipotle honey vinaigrette and salsa. For each wrap, spoon barbacoa meat in a lettuce leaf and top with shredded vegetables, chipotle honey vinaigrette and salsa, if desired.