Slow Cooker Chipotle Short Rib Tacos Recipe

Name: Slow Cooker Chipotle Short Rib Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 pounds short ribs; 2 chipotle peppers in adobo sauce chopped; 1/2 white onion chopped; 1 lime juiced; 2 cloves garlic minced; 1/4 cup barbecue sauce not spicy; 1 bay leaf; 1/2 tablespoon cumin; 1/2 tablespoon salt; 1/4 cup beef broth; flour tortillas Warm; 1 handful cilantro chopped; 2 limes juiced; 1 garlic clove minced; 1/2 cup greek yogurt; 1/4 cup heavy cream; salt to taste; avocado slices; lime slices; cabbage salted and dashed with lime juice; salsa verde; cilantro chopped

Servings: persons

1 tablespoon olive oil
3 pounds short ribs
2 chipotle peppers in adobo sauce chopped
1/2 white onion chopped
1 lime juiced
2 cloves garlic minced
1/4 cup barbecue sauce not spicy
1 bay leaf
1/2 tablespoon cumin
1/2 tablespoon salt
1/4 cup beef broth
flour tortillas Warm
1 handful cilantro chopped
2 limes juiced
1 garlic clove minced
1/2 cup greek yogurt
1/4 cup heavy cream
salt to taste
avocado slices
lime slices
cabbage salted and dashed with lime juice
salsa verde
cilantro chopped

1
Using the Chef's Knife from your KitchenAid(R) 11pc Professional Series Cutlery Set, chop up the chipotle peppers in adobo sauce, onions, limes, and garlic. Juice the lime. Set your ingredients aside.
2
Place a KitchenAid(R) 3.5-Quart Saute on the Gas Cooktop. Add 1 tablespoon of olive oil. Over medium heat, brown the short ribs on all sides. You don't want to cook the short ribs, you just want to get a nice sear on the outside.
3
Add the short ribs along with all of the ingredients for the tacos (minus the tortillas) to a KitchenAid(R) Multi-Cooker. Cook on low for about 8-10 hours.
4
When the short ribs are done, pull the meat from the bones. Discard the bones and the bay leaf. Using two forks, shred the meat and discard any fat. Add salt to taste. Scoop the meat directly from the Multi-Cooker when serving, or set the meat onto a plate. To warm the tortillas and get a nice char, fire them directly on the Gas Cooktop over medium-low heat. Be careful not to burn them.
5
When the tacos are almost done, add all of the Cilantro Lime Crema ingredients to a small bowl and mix to combine. Set aside until ready to serve.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 pounds short ribs, 2 chipotle peppers in adobo sauce chopped, 1/2 white onion chopped, and more.

Yes, Slow Cooker Chipotle Short Rib Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Chipotle Short Rib Tacos

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