Slow Cooker Barbacoa Short Rib Tacos
Ingredients
- 1 tablespoon of coconut oil
- 6 pounds short ribs beef
- 4 (chopped) chipotle peppers in adobo sauce (substitute w/ Hot Sauce is preferred)
- 1 white onion
- 1 Tbsp minced garlic
- 1/3 cup of BBQ sauce
- 1/4 cup of fresh limb juice
- 2 Tbsp apple cider vinegar
- 2 bay leaves
- 1 Tbsp ground cumin
- 1 Tbsp salt
- 1/2 cup beef broth
- Warm Flour or Corn tortillas
Optional Fillings/Toppings
- 1/2 cup chopped fresh cilantro leaves
- 1/2 an onion
- 2 avocados
- Sour Cream
- Radish
- Lime Wedges
Instructions
- Heat the oil in a large skillet or Dutch Oven over medium-high heat. Trim as much viable fat as possible from each rib. Brown the ribs in batches until browned on both sides (about 3-4 minutes each side). Place all browned ribs into Dutch oven or Slow-cooker.
- In a large jug or plastic bag, combine all chipotles, adobo sauce, onion garlic, bbq sauce, lime juice, vinegar, bay leaves, cumin, salt and broth together. Mix well and pour over ribs. Cover and Cook 6 hours on high or 10-12 hours on low, in slow cooker. In oven Bake at 350 degrees for 4 hours. The meat is falling off the bone. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Remove and shred the meat from the bones, discarding the excess fat as well. Using a metal spoon, skim the fat from the surface of sauce. Mix the sauce back into with the meat and season salt and pepper, to taste.
- Spoon the meat and sauce into prepared corn or floured tortillas, garnish will your favorite options above. Enjoy!
Notes
Flavor improves over the days…so look forward to the left overs.