If you're craving a flavorful meal, Dutch Oven Short Rib Barbacoa for Street Tacos is the perfect dish to satisfy your taste buds. This traditional Mexican recipe combines tender, slow-braised beef short ribs with smoky chipotle peppers, creating a delicious barbacoa that's perfect for family dinners, entertaining guests, or a comforting weeknight meal. Watch the video below to learn how to make it!
Short rib barbacoa is a traditional Mexican dish featuring tender beef short ribs braised in a rich, flavorful sauce made with chipotle peppers, spices, and Mexican beer. This dish is known for its deep, smoky flavors and melt-in-your-mouth texture, making it a favorite for family dinners and special occasions alike.
Why We Love This Recipe:
- Rich and Smoky Flavor: The combination of chipotle peppers and spices creates a deep, smoky flavor that is simply irresistible.
- Tender and Juicy Meat: Braising the short ribs in a Dutch oven ensures they become tender and fall-off-the-bone delicious.
- Perfect for Entertaining: This dish is impressive and perfect for serving guests at a dinner party or family gathering.
- Versatile and Customizable: You can easily adapt this recipe to suit your taste preferences and dietary needs.
If you like this Mexican recipe, you may also love our Pork Carnitas or our Easy Instant Pot Chicken Tinga.
Jump to:
What Ingredients Will You Need?
- Short Ribs: Choose high-quality beef short ribs for the best flavor and texture. Look for well-marbled meat.
- Onion and Garlic: These aromatics add a depth of flavor to the braising liquid. Dice the onion finely and chop the garlic.
- Chipotle Peppers: Provide the signature smoky heat. Use canned chipotle peppers in adobo sauce for convenience.
- Mexican Beer: Adds a subtle richness and helps tenderize the meat. Choose a light lager or amber beer.
- Beef Broth: Creates a rich and flavorful braising liquid. You can use store-bought or homemade broth.
- Lime Juice: Adds a fresh, zesty note to balance the richness of the dish.
- Better than Bouillon: Improves the beefy flavor of the broth.
- Spices: Cumin, ancho chili powder, and dried oregano add warmth and complexity to the sauce.
- Bay Leaves: Infuse the dish with a subtle herbal note.
- Salt and Pepper: Season to taste to bring out all the flavors.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Dutch Oven Short Rib Barbacoa for Street Tacos
STEP ONE: Prepare the Short Ribs
Season and Sear: Generously season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until they develop a rich, brown crust. Remove the short ribs and set them aside.
STEP TWO: Prepare the Aromatics
Sauté the Onions and Garlic: In the same Dutch oven, add the diced onion and sauté until slightly browned and translucent, about 5-7 minutes. Add the chopped garlic and cook for an additional minute until fragrant.
STEP THREE: Create the Braising Liquid
Combine Ingredients: Add the chipotle peppers, Mexican beer, beef broth, lime juice, Better than Bouillon, cumin, ancho chili powder, dried oregano, bay leaves, and additional salt and pepper to taste. Stir well to combine all the ingredients.
STEP FOUR: Braise the Short Ribs
Return and Cook: Return the seared short ribs to the Dutch oven, ensuring they are submerged in the braising liquid. Cover the Dutch oven with a lid and bake in a preheated oven at 325°F (163°C) for 2-3 hours, or until the meat becomes tender and easily falls off the bone.
STEP FIVE: Shred the Meat and Assemble Tacos
Shred and Serve: Once the short ribs are done, remove them from the Dutch oven and shred the meat using two forks. Discard any excess fat or bones. Mix the shredded meat back into the braising liquid.
Warm yellow corn tortillas and serve the shredded barbacoa meat topped with shredded cabbage, diced purple onion, shredded Pepper Jack cheese, fresh cilantro, diced jalapeño, and fresh lime wedges. Serve with your favorite dipping sauce.
What Are Some Good Substitutions?
- Short Ribs: You can substitute boneless short ribs or beef chuck roast for a leaner option.
- Mexican Beer: Use beef stock with a splash of apple cider vinegar if you prefer not to use alcohol.
- Chipotle Peppers: Substitute with smoked paprika and cayenne pepper for a milder heat.
How Can You Change This Recipe Up?
- Diet: For a lighter version, use chicken thighs instead of short ribs.
- Spice: Adjust the amount of chipotle peppers to control the heat level.
- Equipment: Use a slow cooker instead of a Dutch oven for convenience.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Dutch Oven
- Tongs
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Forks (for shredding meat)
- Serving Platter
How Should You Store This?
Store leftover short rib barbacoa in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the shredded barbacoa in a freezer-safe container for up to 3 months.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
For even more flavor, marinate the short ribs in the spices and beer for a few hours before cooking.
Lightly brush tortillas with oil and heat them in a skillet to make them pliable and prevent tearing.
Pair your tacos with Mexican rice, Authentic Mexican Refried Beans, or a fresh salad for a complete meal.
Reheat the barbacoa in a skillet over medium heat until warmed through, adding a splash of beef broth if needed to keep it moist.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover shredded cabbage in a coleslaw.
- Use leftover purple onions in a Fire Roasted Salsa.
- Use leftover lime wedges in a refreshing limeade.
Need Something To Pair This With?
- Pair these tacos with Fire Roasted Salsa or a side of Mexican street corn.
- Serve with a light and tangy Tomato and Avocado Salad.
- Complement with a bowl of Instant Pot Cuban Black Beans.
In The Mood For a Similar Dish?
Related
More Mexican recipes you will love:
FAQ
The best way to serve short rib barbacoa tacos is to warm yellow corn tortillas and fill them with shredded barbacoa meat. Top with shredded cabbage, diced purple onion, shredded Pepper Jack cheese, fresh cilantro, diced jalapeño, and a squeeze of fresh lime juice. Serve with your favorite dipping sauce on the side.
Yes, you can make short rib barbacoa ahead of time. Cook the barbacoa up to two days in advance and store it in the refrigerator. Reheat the meat in a skillet over medium heat, adding a bit of the braising liquid to keep it moist. You can also freeze the cooked barbacoa in portions for up to three months.
Some good side dishes to serve with short rib barbacoa tacos include Mexican street corn, a light and tangy avocado salad, and spicy black beans. These sides complement the rich and smoky flavors of the barbacoa and create a balanced and delicious meal.
📖 Recipe
Dutch Oven Short Rib Barbacoa with Chipotle + Video
Equipment
- Dutch oven
- Tongs
- Cutting board
- Knife
- Measuring cups and spoons
- Forks (for shredding meat)
- Serving platter
Ingredients
- 8 short ribs
- 1 small onion diced
- 6 cloves garlic chopped
- 4 chipotle peppers in adobo sauce canned, sauce drained
- 1 Mexican beer
- 1 cup beef broth
- Juice of ½ lime
- 1 teaspoon Better than Bouillon
- 1 tablespoon cumin
- 1 teaspoon ancho chili powder
- 1 teaspoon dried oregano
- 2 bay leaves
- salt and pepper to taste
- 2 tablespoon olive oil for searing and sautéing
Taco Preparation
- Yellow corn tortillas
- Shredded cabbage
- Purple onion diced
- Pepper Jack cheese shredded
- Fresh cilantro chopped
- Fresh lime wedges
- Diced jalapeño
- Your favorite sauce for dipping e.g., salsa, sour cream, or a creamy chipotle sauce
Instructions
- Generously season the short ribs with salt and pepper.
- In a large Dutch oven, heat 2 tablespoon of olive oil over medium-high heat. Sear the seasoned short ribs on all sides until they develop a rich, brown crust. Remove the short ribs and set them aside.
- In the same Dutch oven, add the diced onion and sauté until slightly browned and translucent, about 5-7 minutes. Add the chopped garlic and cook for an additional minute until fragrant.
- Add the chipotle peppers, Mexican beer, beef broth, juice of half a lime, Better than Bouillon, cumin, ancho chili powder, dried oregano, bay leaves, and additional salt and pepper to taste. Stir well to combine all the ingredients.
- Return the seared short ribs to the Dutch oven, ensuring they are submerged in the braising liquid.
- Cover the Dutch oven with a lid and bake in a preheated oven at 325°F (163°C) for 2-3 hours, or until the meat becomes tender and easily falls off the bone.
- Once the short ribs are done, remove them from the Dutch oven and shred the meat using two forks. Discard any excess fat or bones. Mix the shredded meat back into the braising liquid to soak up the flavors.
- Heat the yellow corn tortillas in a dry skillet over medium heat until they are pliable and slightly charred.
- Place a generous amount of shredded short rib barbacoa on each tortilla. Add shredded cabbage, diced purple onion, shredded Pepper Jack cheese, fresh cilantro, and diced jalapeño on top of the meat.
- Serve the tacos with fresh lime wedges on the side for squeezing over the top and your favorite sauce for dipping.
Video
Notes
- Short Ribs: You can substitute boneless short ribs or beef chuck roast for a leaner option.
- Mexican Beer: Use beef stock with a splash of apple cider vinegar if you prefer not to use alcohol.
- Chipotle Peppers: Substitute with smoked paprika and cayenne pepper for a milder heat.
Nutrition
Try this mouthwatering Dutch Oven Short Rib Barbacoa with Chipotle recipe and bring the flavors of Mexico to your kitchen. Perfect for family dinners or entertaining guests, this dish is sure to become a favorite.
Don’t forget to share your results and explore our related posts for more delicious recipes!
Important Food Safety Tips
Always wash your hands and surfaces thoroughly after handling raw beef. Make sure the internal temperature of the beef reaches at least 145°F (63°C) for safety. Refrigerate leftovers promptly and consume within 3 days.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Comments
No Comments