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Crock Pot Street Tacos

Crock pot street tacos with tender shredded beef slow-cooked until it shreds easily with a fork. Serve it in warm small corn tortillas with simple fresh toppings, lime wedges, and salsa.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 3 lb beef chuck roast
  • 1 onion
  • 6 clove garlic smashed
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup beef broth
Toppings and serving
  • 12 small corn tortillas
  • 1 diced onion for serving
  • 1 fresh cilantro for serving
  • 1 lime wedges for serving
  • 1 salsa for serving

Equipment

  • 1 slow cooker

Method
 

Slow-cook the beef
  1. Place the beef chuck roast into a 6-quart slow cooker. Add the onion halves, smashed garlic, cumin, oregano, salt, black pepper, and beef broth around the roast, then cover.
  2. Cook on low for 6 hours, until the beef is very tender and shreds easily with a fork. Visual cue: the roast should pull apart with almost no resistance.
  3. Remove the beef and let it rest for 5 minutes. Then shred the beef until it becomes succulent strands ready for filling.
Warm tortillas and assemble tacos
  1. Warm the small corn tortillas on a griddle or stovetop. Heat just until pliable and lightly toasted, about 30 to 60 seconds per side, with edges that look flexible.
  2. Fill each tortilla with shredded beef. Visual cue: mound the beef so it’s visible above the tortilla edge for an easy street taco look.
  3. Top the tacos with diced onion and fresh cilantro. Finish with lime wedges and salsa on the side so each taco can be garnished to taste.

Notes

For extra flavor, spoon a little hot broth from the slow cooker over the shredded beef right before assembling. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat in a skillet with a splash of broth or in the microwave until hot. Freezing is yes—freeze shredded beef portions up to 3 months and thaw overnight in the fridge. Dietary swap: use a low-sodium beef broth and adjust salt to taste for a lower-sodium version.