5.0 from 33 votes
Slow Cooker Barbacoa Short Rib Tacos
Slow Cooker Short Rib Tacos full of barbacoa flavours! Meat so tender it falls off the bone, stuffed into Taco's and served with Avocado!
Prep Time
10 mins
Cook Time
10 hrs
Total Time
10 hrs 10 mins
Servings: 12 Tacos
Calories: 435 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Mexican
Ingredients
- 1 tablespoon vegetable oil
- 6 pounds beef short ribs fat trimmed
- 4 chiptole peppers in adobo sauce chopped, plus the 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 leaves
- 1 tablespoon ground cumin
- 1 tablespoon salt
- ½ cup beef broth stock
- 12 corn tortillas warm
Optional Fillings:
- ½ cup cilantro leaves chopped fresh, or parsley if you don't like cilantro
- ½ onion diced
- 2 avocados 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).
Cup of Yum
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
- Flavour is improved if cooked 1-2 days ahead.
- For leftovers: Cool completely first; cover and refrigerate on a ceramic plate (or in the same slow cooker bowl. Ensure the bowl is completely cold first). Remove any solidified fat before reheating.
Nutrition Information
Calories
435kcal
(22%)
Carbohydrates
21g
(7%)
Protein
34g
(68%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
98mg
(33%)
Sodium
825mg
(34%)
Potassium
869mg
(25%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
124IU
(2%)
Vitamin C
6mg
(7%)
Calcium
53mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12Tacos
Amount Per Serving
Calories 435
% 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.