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Street Tacos in the Slow Cooker
Make these street tacos in the slow cooker with minimal effort and enjoy perfectly juicy and tender beef rib tacos any night of the week!
Prep Time
10 mins
Cook Time
6 hrs
Servings:
8
Calories:
258 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
For the tacos:
- 1 tablespoon vegetable oil
- 3 pounds beef ribs fat trimmed, boneless, country-style
- 4 ounce chipotle peppers in adobo sauce canned
- ½ cup water
- ⅓ cup barbecue sauce
- 3 lime 2 juiced and 1 cut into wedges
- 2 tablespoons apple cider vinegar
- 4 garlic chopped, cloves
- 1 tablespoon cumin ground
- 1 tablespoon salt
- 1 white onion finely chopped, divided, large
For serving:
- 8-12 corn tortillas warmed, or flour tortillas, street taco sized or regular
- Pico de Gallo
- 2 avocado sliced
- sour cream
- cilantro chopped, fresh
Instructions
Brown the ribs:
- An optional step I highly recommend. It can be done directly inside the slow cooker or multicooker if you have that function. If not, brown them in a large skillet by heating heat the oil over medium-high heat. Brown the ribs in batches, 3 to 4 minutes per side. Transfer the browned ribs to the slow cooker.
Cup of Yum
Cook:
- In a blender, blend the chipotle peppers and adobo sauce, water, barbecue sauce, lime juice, vinegar, garlic, cumin, and salt until smooth. Pour the thick sauce over the ribs. Reserve one-quarter of the chopped onion and put the rest in the slow cooker.
- Cover and cook on high for 6 hours or on low for 10 hours, or until the meat easily separates between two forks.
- In the last couple of hours, use tongs to flip the ribs and distribute the sauce on top of the ribs. When the meat is done, break it up into smaller pieces with two forks.
Assemble the tacos:
- To assemble the tacos, start with a base of meat on each tortilla, top with some of the reserved chopped raw onion, pico de gallo, sliced avocados, sour cream, and cilantro. Serve with grated cheese and lime wedges on the side if you desire.
Notes
- If you can't find chipotle peppers in adobo sauce you can substitute ¾ cup of enchilada sauce.
Nutrition Information
Serving
2 tacos
Calories
258kcal
(13%)
Carbohydrates
12g
(4%)
Protein
28g
(56%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
93mg
(31%)
Sodium
907mg
(38%)
Potassium
516mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
59IU
(1%)
Vitamin C
9mg
(10%)
Calcium
46mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 258
% Daily Value*
| Serving | 2 tacos | |
| Calories | 258kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 907mg | 38% |
| Potassium | 516mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.