Mexican Crockpot Shredded Beef and Lettuce Cups


I LOVE Mexican food and I love lettuce wraps. I wanted to create an easy weekday dinner. These were a huge hit! I served them with my Jalepeno Guacamole and Tomatillo Salsa…both very easy to make as well.


1 head of romaine lettuce or boston bib lettuce

2-3 pounds of grass-fed braising beef

1 cup of beef broth or bone broth

himalayan pink sea salt

black pepper

1 TBS  ancho chili powder (this is hot, so use 1 tsp if you want it milder)

1 TBS chili powder

1 TBS cumin

1 TBS oregano

1 TBS smoked paprika

3-5 cloves of fresh garlic thinly sliced

1 medium onion coursely chopped


Place the meet in the bottom of a crockpot, sea salt and pepper both sides of the meat.


Add all the other ingredients


Cook on low for 6-8 hours or until meat shreds apart easily. Serve in lettuce cups with Guacamole and Tomatillo Salsa





  1. No links to share/save this recipe!

    • primalblissnutrition says:

      not sure what you mean? I have a “pin it” tab link to pinterest over each picture…WHat kind of links make it possible to share/save it?

  2. That looks amazing! My wife just did a meal similar to that but with pork shoulder instead. I’m going to have to try that tomatillo salsa, though.

  3. This looks delicious! I am new to the slow cooker..which cuts of beef would you recommend? Thanks!

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