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Short Rib Tacos
Fall-off-the-bone tender beef cooked low and slow in a smoky adobo sauce that makes the best tacos!
Prep Time
5 mins
Cook Time
6 hrs
Servings: 6
Calories: 764 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
For the short ribs:
- 1 tablespoon vegetable oil
- 6 pounds beef short ribs fat trimmed
- 1 can chipotle peppers in adobo sauce
- 4 garlic cloves minced
- 4 ounces tomato paste
- ¼ cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon salt
- ½ cup beef stock
- 1 large white onion finely chopped
- 2 bay leaves optional
For the tacos:
- 12 corn or flour tortillas store bought or homemade, warmed
- 2 avocados peeled, pitted, and sliced
- Pico de Gallo
- sour cream
Instructions
Brown the meat:
- In a large skillet, heat the oil over medium-high heat. Begin to brown the beef ribs in batches until browned on both sides, about 3 to 4 minutes per side. Place them inside a large slow cooker once they've browned.
Cup of Yum
Make the sauce:
- In a blender, combine the chipotle peppers in adobo sauce, garlic, tomato paste, lime juice, apple cider vinegar, cumin, salt, and beef stock. Blend until the sauce is homogenous. Transfer to the slow cooker and pour over the beef. Add half of the chopped onion, reserving the remaining half for serving, and the bay leaves.
Cook the meat:
- Cover and cook for 6 hours on high or 10 hours on low, until the meat is falling off the bone.
- Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a slarge spoon, skim the fat from the surface of the sauce in the slow cooker. Transfer the meat back to the slow cooker and combine with the sauce.
Assemble the tacos:
- Serve the beef inside a tortilla and top with the reserved chopped onions, sliced avocados, pico de gallo, and a dab of sour cream.
Nutrition Information
Serving
2 tacos
Calories
764kcal
(38%)
Carbohydrates
36g
(12%)
Protein
68g
(136%)
Fat
38g
(58%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
0.01g
Cholesterol
195mg
(65%)
Sodium
1594mg
(66%)
Potassium
1576mg
(45%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
311IU
(6%)
Vitamin C
9mg
(10%)
Calcium
97mg
(10%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 764
% Daily Value*
| Serving | 2 tacos | |
| Calories | 764kcal | 38% |
| Carbohydrates | 36g | 12% |
| Protein | 68g | 136% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 195mg | 65% |
| Sodium | 1594mg | 66% |
| Potassium | 1576mg | 34% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 97mg | 10% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.