Slow Cooker Barbacoa Short Rib Tacos
Ingredients
Spice Blend
-
2
tablespoon
coarse sea salt
-
1
tablespoon
dried rosemary
-
1
tablespoon
dried sage
-
1
tablespoon
garlic powder
-
1
tablespoon
onion powder
-
1
tablespoon
smoked paprika
-
1
teaspoon
black pepper
-
1
teaspoon
ancho chili powder
Short Rib Tacos
-
2–3
lbs.
beef short ribs, boneless
-
2
tablespoon
avocado oil
-
15
oz.
can of tomato sauce
-
½
cup
balsamic vinegar
-
5
whole
dried apricots
-
2
cloves
garlic, smashed
-
1
medium
red onion, roughly chopped
-
20
pieces
jicama tacos
-
2
whole
avocado, sliced
-
½
cup
thinly sliced red onion
-
½
cup
diced fresh cilantro
-
1
whole
lime, cut into wedges
Instructions
- Mix the spice blend ingredients in a small bowl.
- Pat the short ribs dry and rub the spice mixture on both sides.
- Heat a skillet over medium-high heat and sear the short ribs for 2-3 minutes on each side.
- Transfer the seared short ribs to the Crock Pot.
- Add the tomato sauce, balsamic vinegar, dried apricots, garlic cloves, and red onion to the Crock Pot.
- Cover and cook on HIGH for 4-5 hours or LOW for 6-8 hours.
- Remove the short ribs, shred the meat, and return it to the Crock Pot with the sauce.
- Serve the shredded meat on jicama tacos and top with avocado, cilantro, red onion, and lime wedges.
Nutrition Facts (estimated)
Servings
20 tacos
Calories
168
Total fat
12g
Total carbohydrates
4g
Total protein
10g
Sodium
52mg
Cholesterol
43mg
You might also like