Description
Experience the rich and tender flavors of Slow Cooker Short Rib Birria Tacos, a dish that brings warmth and comfort to any meal. Perfectly braised short ribs are enveloped in a savory broth and served in soft corn tortillas for a delightful culinary experience.
Ingredients
Scale
- 3 pounds bone-in short ribs
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried chipotle pepper, stems and seeds removed
- 2 cups beef broth
- 1 (14 oz) can diced tomatoes
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 12 small corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup diced white onion
- Lime wedges, for serving
- Optional: diced radishes, for garnish
Instructions
- Preheat the slow cooker: Set your slow cooker to the low setting. This ensures that your short ribs will cook slowly and evenly, developing rich flavors over time.
- Brown the short ribs: In a large skillet over medium-high heat, add 2 tablespoons of vegetable oil. Once hot, sear the short ribs for about 4-5 minutes on each side until they are nicely browned.
- Add aromatics: Once the short ribs are browned, add the chopped onion and minced garlic to the skillet. Cook for about 2-3 minutes until the onion is translucent and fragrant.
- Prepare the chiles: While the aromatics are cooking, take your dried guajillo, ancho, and chipotle chiles and briefly toast them in a dry skillet over medium heat for about 1-2 minutes until they become fragrant.
- Blend the sauce: In a blender, combine the toasted chiles, beef broth, diced tomatoes, ground cumin, dried oregano, ground cinnamon, black pepper, salt, apple cider vinegar, and bay leaf. Blend until smooth.
- Combine in the slow cooker: Transfer the browned short ribs and sautéed onion and garlic into the slow cooker. Pour the blended sauce over the top, ensuring the ribs are well submerged.
- Cook low and slow: Cover the slow cooker and let the mixture cook on low for about 8 hours. You’ll know it’s ready when the meat is fork-tender and easily pulls apart.
- Shred the meat: Once cooked, remove the short ribs from the slow cooker and let them cool slightly. Shred the meat with two forks, discarding any bones and excess fat.
- Strain the broth: For a cleaner texture, strain the cooking liquid through a fine-mesh sieve to remove solids.
- Assemble the tacos: To serve, warm the corn tortillas in a dry skillet for 30 seconds on each side. Fill each tortilla with shredded short rib, and top with fresh cilantro and diced onion. Serve with lime wedges and optional diced radishes.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Don't skip the browning step for added flavor. Adjust the seasoning to your preference, and consider adding pickled jalapeños or a drizzle of crema for extra zing.