Slow Cooker Barbacoa Short Rib Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 hrs
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Total Time
10 hrs 10 mins
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Servings
12 Tacos
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Calories
435 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Slow Cooker Barbacoa Short Rib Tacos
Description
This recipe starts by browning trimmed beef short ribs before transferring them to a slow cooker. The ribs are cooked with a sauce made from chipotle peppers and adobo, onion, garlic, barbecue sauce, lime juice, apple cider vinegar, bay leaves, cumin, salt, and beef broth. The slow cooker allows the ribs to become fall-apart tender over several hours while absorbing the smoky and tangy flavors from the sauce.
After cooking, excess fat is removed and the meat is shredded and mixed back into the sauce coating. The richly flavored barbacoa meat is then spooned into warm corn tortillas. Optional garnishes like chopped cilantro, diced onion, sliced avocado, and sour cream add freshness, texture, and creamy coolness that contrast the spicy meat.
These tacos make a satisfying dinner or a festive meal component. The dish benefits from resting one to two days ahead to deepen the flavor. Leftovers can be refrigerated once cooled and reheated after removing solidified fat from the sauce.
Ingredients
- 1 tablespoon vegetable oil
- 6 pounds beef short ribs fat trimmed
- 4 chipotle peppers chopped, plus the adobo sauce, in adobo sauce
- 1 white onion finely chopped
- 1 tablespoon garlic minced, or 4 cloves garlic, minced
- ⅓ cup barbecue sauce
- ¼ cup lime juice freshly squeezed
- 2 tablespoons apple cider vinegar
- 2 bay leaf
- 1 tablespoon cumin ground
- 1 tablespoon salt
- ½ cup beef broth stock
- 12 corn tortillas warm
Optional Fillings:
- ½ cup cilantro chopped fresh, or parsley if you don't like cilantro, leaves
- ½ onion diced
- 2 avocado sliced
- 1 teaspoon sour cream or Mexican Crema
Instructions
- Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional but helps lessen the fat content). Brown the ribs in batches until browned on both sides (about 3-4 minutes each side, per batch). Transfer the browned ribs to a 6 litre slow cooker.
- In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together. Whisk well and pour over the ribs. Cover and cook for 6 hours on high or 10-12 hours on low, until the meat is falling off the bone. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a metal spoon, skim the fat from the surface of the sauce in the slow cooker and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with chopped fresh cilantro or parsley, the avocado slices and sour cream (or Crema).
For Oven Method:
- Once browned, place ribs in 2 large aluminium lined baking pan (or heavy based casserole pot). In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together; cover baking pan and slow cook in the oven at 175°C | 350°F for 4 hours or until falling off the bone.
For Pressure Cooker:
- Brown ribs in the cooker pot in batches until all browned. Transfer to a plate. Add the peppers, onion and garlic, and saute until onion is transparent. Add the rest of the ingredients (from barbecue sauce to broth), mix them well, then add the ribs back to the cooker pot. Cover and lock lid in place. Select High Pressure (or Meat / Poultry setting) and 50 minutes cook time. When cook time is complete, do a natural pressure release for 10 minutes and then release any remaining pressure (or follow your pressure cooker manufacturers instructions).
Notes
- Cooking the barbacoa 1-2 days ahead deepens flavor and tenderizes the meat further.
- Cool leftovers completely; store covered in the refrigerator and skim fat before reheating.
- Serve with fresh garnishes like cilantro, diced onion, and avocado for balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Tacos
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 34g | 68% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 825mg | 34% |
| Potassium | 869mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 53mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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