Beef Barbacoa Street Tacos- beef chuck short ribs

Tender, smoky beef barbacoa slow-cooked in chipotle, lime, and Mexican spices, then shredded and crisped for perfect mini street tacos. Balanced with tangy Smoky Lime Crema, fresh onion, lettuce, and crumbled cheese on charred corn tortillas. Compact recipe tailored for a 2-quart crock pot and small-batch cooking. Yield: 8–10 mini tacos (2-4 servings if serving with sides like rice beans or elote) Cook Time: 6–7 hr (Low) or 3–4 hr (High) 

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

• Pat ribs dry; season lightly with salt and pepper. • Heat oil in a skillet over medium-high; sear 2–3 min per side until browned. • Transfer to crock pot.

Step 2

• In a small bowl, whisk together chicken stock, adobo sauce, minced chipotles, garlic, vinegar, lime juice, cumin, oregano, smoked paprika, salt, pepper, and sugar or honey.

Step 3

• Pour over beef in crock pot; add bay leaf and onion

Step 4

• Low: 7-8 hr until meat shreds easily.

Step 5

• Remove bay leaf; shred beef directly in the sauce. •. Let sit on Warm 10 min to absorb juices.

Step 6

• Spread shredded beef with some sauce on a foil-lined sheet.

Step 7

• Broil 3–5 min until edges caramelize.

Step 8

• Toss once with a spoonful of sauce.

Step 9

• Combine sour cream, adobo sauce, lime juice, salt and water to thin (I used almond milk)

Step 10

• Thin with water or milk if needed. Chill until ready.

Step 11

• Warm tortillas over open flame or dry skillet until pliable.

Step 12

• Top with lettuce, diced onion, cheese, and a drizzle of Smoky Lime Crema.