1. Heat a large dutch oven over medium-high heat. Season the beef chunks all over with salt and pepper. Add the beef to the pot and cook for about 10 minutes or until browned on all sides.
2. Add the tomato paste, onion, garlic, and chipotle powder. Stir and cook for another two to three minutes. Add the water and bring to a simmer. Turn the heat down to low, cover with a lid. Simmer for about two and half hours or until the beef is tender. Check occasionally and add more water if needed.
3. Remove the beef from the pot and shred it with two forks. Use a hand blender and blend the pot contents into a sauce inside of the pot. Transfer the beef back to the pot. Cover and simmer for another 30 minutes.
4. Top the lettuce leaves with shredded beef, jalapeño, and cabbage. Squeeze lime juice on top and enjoy!
Leftovers
Refrigerate the beef in an airtight container for up to three days. Freeze for up to two months. Assemble before serving.
Serving Size
One serving is approximately three to four lettuce wraps.
Additional Toppings
Add avocado and cilantro.