Barbacoa Tacos are the ultimate way to enjoy rich, melt-in-your-mouth beef with bold, authentic flavors. These Slow Cooker Barbacoa Tacos feature short ribs cooked low and slow until the meat falls effortlessly off the bone, then tucked into warm tortillas and topped with creamy avocado. They’re especially good served with something cold and refreshing, like a glass of Strawberry Mango Margaritas on the side.
If you’ve been looking for a Barbacoa Tacos recipe that’s easy, flavorful, and family-friendly, this one delivers. Using the slow cooker means all the hard work is done for you, making these hearty Slow Cooker tacos perfect for weeknight dinners or weekend feasts.
- What Makes This Recipe Work
- What Goes Into Barbacoa Tacos
- How To Make Barbacoa Tacos
- Recipe FAQ’s
- Slow Cooker Barbacoa Short Rib Tacos Recipe
What Makes This Recipe Work
These Barbacoa Tacos work so well because the slow cooking method transforms short ribs into fall-off-the-bone perfection. The rich barbacoa flavors slowly build as the beef simmers, creating tender, juicy meat that’s ideal for stuffing into tortillas. Unlike a basic taco night, this Barbacoa Tacos recipe feels special and hearty, yet it is simple enough for anyone to master.
Another reason people love these Slow Cooker Barbacoa Tacos is the convenience. With just a few minutes of prep, the slow cooker does all the heavy lifting, leaving you with perfectly seasoned beef ready to serve. Add your favorite toppings like avocado, onion, and cilantro, and you have Slow Cooker tacos that are comforting, satisfying, and downright irresistible.
What Goes Into Barbacoa Tacos
This Barbacoa Tacos recipe uses bold, smoky flavors paired with tender short ribs that practically melt in your mouth.
- Beef Short Ribs: Trimmed of excess fat, these provide incredible depth and tenderness as they slowly cook into fall-apart perfection.
- Chipotle Peppers in Adobo: Smoky, spicy, and tangy, these peppers and their sauce give the tacos that signature barbacoa kick.
- Lime Juice: Freshly squeezed lime brightens the rich beef and balances out the smoky flavors.
- Corn Tortillas: Warm, soft tortillas are the perfect vessel to hold all that tender beef and your favorite toppings like avocado, onion, and cilantro.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Barbacoa Tacos
- Prep and Sear: Trim excess fat from the short ribs, then heat oil in a skillet over medium-high. Brown the ribs in batches for 3–4 minutes per side until golden, and transfer to the slow cooker.
- Mix the Sauce: In a jug, whisk together chipotle peppers, adobo sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and beef broth until well blended.
- Cook Low and Slow: Pour the sauce mixture over the short ribs in the slow cooker. Cover and cook for 6 hours on high or 10–12 hours on low until the meat is fall-apart tender.
- Shred the Beef: Remove the ribs from the sauce, discard the bones, and shred the meat with two forks. Skim any excess fat from the sauce and mix it back into the shredded beef.
- Warm the Tortillas: Heat the corn tortillas until soft and pliable, either in a dry skillet or wrapped in foil in the oven, so they are ready to be filled.
- Assemble the Tacos: Fill the tortillas with beef and spoon over extra sauce. Top with avocado, onion, cilantro, and sour cream or crema before serving hot.
Pair your Barbacoa Tacos with Creamy Roasted Tomato Basil Soup for a rich, tangy side that balances the smoky flavors of the beef. The smooth tomato base and fresh basil make each bite of taco taste even brighter and more satisfying.
For a hearty spread, add Crispy Garlic Butter Parmesan Smashed Potatoes alongside, giving you the perfect mix of crunch and comfort. Round out the meal with a fresh Avocado Feta Cucumber Salad , which adds a cool, crisp contrast to the warm, savory tacos.
Beef short ribs or chuck roast are the most common cuts for Barbacoa Tacos since they turn tender and flavorful after long, slow cooking.
They can be slightly spicy from the chipotle peppers in adobo, but you can adjust the heat by using fewer peppers or adding extra sauce for more kick.
Fresh avocado, diced onion, cilantro, and sour cream or Mexican crema are classic toppings that complement the smoky beef.
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IngredientsUSMetric1x2x3x
- ▢ 1 tablespoon vegetable oil
- ▢ 6 pounds beef short ribs fat trimmed
- ▢ 4 chiptole peppers in adobo sauce chopped, plus the adobo sauce
- ▢ 1 white onion finely chopped
- ▢ 1 tablespoon garlic minced, or 4 cloves garlic, minced
- ▢ 1/3 cup barbecue sauce
- ▢ 1/4 cup lime juice freshly squeezed
- ▢ 2 tablespoons apple cider vinegar
- ▢ 2 bay leaves
- ▢ 1 tablespoon ground cumin
- ▢ 1 tablespoon salt
- ▢ 1/2 cup beef broth stock
- ▢ 12 corn tortillas warm
Optional Fillings:
- ▢ 1/2 cup cilantro leaves chopped fresh, or parsley if you don’t like cilantro
- ▢ 1/2 onion diced
- ▢ 2 avocados sliced
- ▢ 1 teaspoon sour cream or Mexican Crema
Instructions
- Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional but helps lessen the fat content). Brown the ribs in batches until browned on both sides (about 3-4 minutes each side, per batch). Transfer the browned ribs to a 6 litre slow cooker .
- In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together. Whisk well and pour over the ribs. Cover and cook for 6 hours on high or 10-12 hours on low, until the meat is falling off the bone. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a metal spoon, skim the fat from the surface of the sauce in the slow cooker and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with chopped fresh cilantro or parsley, the avocado slices and sour cream (or Crema).
For Oven Method:
- Once browned, place ribs in 2 large aluminium lined baking pan (or heavy based casserole pot). In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together; cover baking pan and slow cook in the oven at 175°C | 350°F for 4 hours or until falling off the bone.
For Pressure Cooker:
- Brown ribs in the cooker pot in batches until all browned. Transfer to a plate. Add the peppers, onion and garlic, and saute until onion is transparent. Add the rest of the ingredients (from barbecue sauce to broth), mix them well, then add the ribs back to the cooker pot. Cover and lock lid in place. Select High Pressure (or Meat / Poultry setting) and 50 minutes cook time. When cook time is complete, do a natural pressure release for 10 minutes and then release any remaining pressure (or follow your pressure cooker manufacturers instructions).
Notes
- Flavour is improved if cooked 1-2 days ahead.
- For leftovers: Cool completely first; cover and refrigerate on a ceramic plate (or in the same slow cooker bowl. Ensure the bowl is completely cold first). Remove any solidified fat before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Slow Cooker Barbacoa Short Rib Tacos
Ingredients
- 1 tablespoon vegetable oil
- 6 pounds beef short ribs fat trimmed
- 4 chiptole peppers in adobo sauce chopped, plus the adobo sauce
- 1 white onion finely chopped
- 1 tablespoon garlic minced, or 4 cloves garlic, minced
- 1/3 cup barbecue sauce
- 1/4 cup lime juice freshly squeezed
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1/2 cup beef broth stock
- 12 corn tortillas warm
Optional Fillings:
- 1/2 cup cilantro leaves chopped fresh, or parsley if you don’t like cilantro
- 1/2 onion diced
- 2 avocados sliced
- 1 teaspoon sour cream or Mexican Crema
Instructions
- Heat the oil in a large skillet over medium-high heat. Trim as much visible fat as possible from each rib (optional but helps lessen the fat content). Brown the ribs in batches until browned on both sides (about 3-4 minutes each side, per batch). Transfer the browned ribs to a 6 litre slow cooker .
- In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together. Whisk well and pour over the ribs. Cover and cook for 6 hours on high or 10-12 hours on low, until the meat is falling off the bone. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a metal spoon, skim the fat from the surface of the sauce in the slow cooker and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with chopped fresh cilantro or parsley, the avocado slices and sour cream (or Crema).
For Oven Method:
- Once browned, place ribs in 2 large aluminium lined baking pan (or heavy based casserole pot). In a large jug, combine the chipotles, chipotle sauce, onion, garlic, barbecue sauce, lime juice, vinegar, bay leaves, cumin, salt, and broth together; cover baking pan and slow cook in the oven at 175°C | 350°F for 4 hours or until falling off the bone.
For Pressure Cooker:
- Brown ribs in the cooker pot in batches until all browned. Transfer to a plate. Add the peppers, onion and garlic, and saute until onion is transparent. Add the rest of the ingredients (from barbecue sauce to broth), mix them well, then add the ribs back to the cooker pot. Cover and lock lid in place. Select High Pressure (or Meat / Poultry setting) and 50 minutes cook time. When cook time is complete, do a natural pressure release for 10 minutes and then release any remaining pressure (or follow your pressure cooker manufacturers instructions).
Notes
- Flavour is improved if cooked 1-2 days ahead.
- For leftovers: Cool completely first; cover and refrigerate on a ceramic plate (or in the same slow cooker bowl. Ensure the bowl is completely cold first). Remove any solidified fat before reheating.
Nutrition
Thank You! https://cafedelites.com/slow-cooker-barbacoa-short-rib-tacos/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
