Slow Cooker Guajillo Pulled Beef Short Rib Tacos

Name: Slow Cooker Guajillo Pulled Beef Short Rib Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 guajillo chilies, stemmed seeded; 3 dried chipotle chiles, stemmed seeded; 1 tablespoon vegetable oil; 1 large yellow onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 (12 ounce) bottle dark Mexican beer (Negro Modelo) or (12 ounce) bottle other dark Mexican beer; 2 teaspoons ground cumin; 1 teaspoon fresh ground black pepper; 1 1/2 tablespoons dried Mexican oregano; 1 1/2 tablespoons kosher salt; 1 cup water; 3 lbs boneless beef short ribs; corn tortilla, warmed, for serving; chopped white onion, chopped fresh cilantro, salsa of choice and lime wedges, for serving

Servings: persons

8 guajillo chilies, stemmed seeded
3 dried chipotle chiles, stemmed seeded
1 tablespoon vegetable oil
1 large yellow onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 (12 ounce) bottle dark Mexican beer (Negro Modelo) or (12 ounce) bottle other dark Mexican beer
2 teaspoons ground cumin
1 teaspoon fresh ground black pepper
1 1/2 tablespoons dried Mexican oregano
1 1/2 tablespoons kosher salt
1 cup water
3 lbs boneless beef short ribs
corn tortilla, warmed, for serving
chopped white onion, chopped fresh cilantro, salsa of choice and lime wedges, for serving

1
Working in two batches if necessary to avoid crowding, lightly toast all of the chiles in a dry, heavy skillet over medium heat for 30 seconds on each side, until fragrant but not blackened. Set them aside on a plate.
2
Heat 1 tablespoons oil in a skillet over medium-high heat.
3
Add the onion to the skillet and cook, stirring occasionally, until it starts to brown (5 minutes). Add the garlic and cook for an additional 2 minutes.
4
Pour in the beer, add the toasted chiles and turn down the heat to low. Simmer uncovered, stirring occasionally, until the chiles have softened and are pliable (5 minutes). Remove from the heat and let cool.
5
Transfer the contents of the pot to a blender. Add the cumin, pepper, oregano, salt and water to the blender and blend the mixture on high speed until smooth.
6
Add the short rib meat to the crockpot and then pour the sauce over the meat. Cook on low 8-10 hours or high 5-6 hours.
7
Shred meat and serve with warm corn tortillas, chopped white onions, fresh cilantro, salsa and lime wedges. Enjoy!

993

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 guajillo chilies, stemmed seeded, 3 dried chipotle chiles, stemmed seeded, 1 tablespoon vegetable oil, 1 large yellow onion, coarsely chopped, and more.

Yes, Slow Cooker Guajillo Pulled Beef 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.

That's it — enjoy your meal!