Beef Barbacoa Street Tacos (2 qt Slow Cooker)

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.

Step 2

• Heat oil in a skillet over medium-high; sear 2–3 min per side until browned.

Step 3

• Transfer to crock pot.

Step 4

• 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 5

• Pour over beef; add bay leaf and onnion

Step 6

• Low: 6–7 hours or High: 3–4 hours, until meat shreds easily.

Step 7

• Remove bay leaf; shred beef directly in the sauce.

Step 8

• Let sit on Warm 10 min to absorb juices.

Step 9

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

Step 10

• Broil 3–5 min until edges caramelize.

Step 11

• Toss once with a spoonful of sauce.

Step 12

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

Step 13

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

Step 14

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

Step 15

• Fill each with shredded barbacoa.

Step 16

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

Step 17

• Serve with lime wedges.

Step 18

Estimated Nutrition (Per Serving) Calories: 520 kcal Protein: 33 g Fat: 32 g Saturated Fat: 13 g Carbohydrates: 26 g Fiber: 3 g Sugar: 3 g Sodium: ~950 mg