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Crock Pot Street Tacos

Tender, juicy, and authentic shredded beef tacos made easy in the slow cooker. Perfect for busy weeknights or feeding a crowd.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 12 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Beef & Spices
  • 3-4 lbs beef chuck roast excess fat trimmed
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper
  • 0.5 cup beef broth
  • 2 tbsp lime juice
For Serving
  • 24 small corn tortillas warmed
  • 1 cup white onion finely diced
  • 1 cup fresh cilantro chopped
  • 0.5 cup cotija cheese crumbled
  • 1 bunch radishes thinly sliced

Equipment

  • Slow Cooker / Crock Pot
  • Forks for shredding
  • Skillet

Method
 

  1. Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper in a bowl.
  2. Pat chuck roast dry and rub spice mixture generously over the entire surface.
  3. Place meat in the crock pot. Pour beef broth and lime juice around the meat.
  4. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours until meat is falling apart.
  5. Remove meat, shred with two forks, and discard large fatty pieces. Return meat to pot to soak up juices.
  6. Warm corn tortillas in a dry skillet or microwave.
  7. Assemble tacos with double stacked tortillas, beef, onion, cilantro, radishes, and cotija cheese.

Notes

Double stack the corn tortillas to prevent them from breaking apart from the juicy meat.