Crock Pot Street Tacos Recipe
These Crock Pot Street Tacos feature tender, flavorful beef chuck roast slow-cooked to perfection with a blend of Mexican spices, lime juice, and fresh cilantro. Served on warm corn tortillas with optional classic toppings, they make for an easy and authentic taco night with minimal hands-on effort.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours (low) or 4-5 hours (high)
- Total Time: 8 hours 15 minutes to 10 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 cup beef broth
- 2 tbsp lime juice (about 1 lime)
- 1/4 cup fresh cilantro, chopped
- Corn tortillas
Optional Toppings
- Diced onions
- Chopped cilantro
- Sliced radishes
- Salsa
- Crumbled queso fresco
Instructions
- Season the beef: Season the beef chuck roast with salt and black pepper on both sides, ensuring a balanced flavor base before cooking.
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef roast for about 3 minutes per side until browned. This step locks in the meat’s flavor and adds depth to the dish.
- Transfer to crock pot: Place the seared beef into the crock pot, preparing for slow cooking.
- Mix spices: In a small bowl, combine cumin, chili powder, smoked paprika, garlic powder, onion powder, and cayenne pepper to create a spice rub.
- Season the beef in crock pot: Sprinkle the spice mix evenly over the beef in the crock pot.
- Add liquids: Pour beef broth and lime juice over the seasoned beef to enhance moisture and tanginess during cooking.
- Slow cook the beef: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and can be shredded easily with a fork.
- Shred the beef: Remove the beef from the crock pot and shred it using two forks for perfect taco filling texture.
- Soak shredded beef: Return the shredded beef to the crock pot to soak in the juices for an additional 15-20 minutes, intensifying flavor.
- Warm tortillas: Heat the corn tortillas according to package instructions to ensure softness and pliability.
- Assemble tacos: Place a generous amount of shredded beef onto each warm tortilla.
- Add toppings and serve: Top the tacos with optional diced onions, chopped cilantro, sliced radishes, salsa, and crumbled queso fresco. Serve immediately and enjoy!
Notes
- Searing the beef before slow cooking enhances the flavor and texture significantly.
- Adjust cayenne pepper according to your preferred spice level.
- Cook time may vary depending on your crock pot model and beef thickness.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- Warm tortillas just before serving to prevent them from drying out.
Keywords: Crock Pot, Street Tacos, Beef Tacos, Slow Cooker Recipe, Mexican Street Food, Easy Dinner, Shredded Beef
Find it online: https://servedbynora.com/crock-pot-street-tacos-recipe/
