These Crock Pot Street Tacos are juicy, flavorful, and incredibly easy to make! Slow-cooked shredded beef or chicken is infused with bold Mexican spices, creating tender, fall-apart meat perfect for tacos, burritos, or bowls. Just set it and forget it—this recipe is a foolproof way to bring restaurant-style street tacos to your table! 🌮🔥✨
Thank you for reading this post, don't forget to subscribe!Ingredients
For the Meat:
- 2 ½ – 3 lbs beef chuck roast (or boneless chicken thighs for chicken tacos)
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 (14 oz) can fire-roasted tomatoes, drained
- 1 cup (240 ml) beef broth (or chicken broth for chicken tacos)
- Juice of 2 limes
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce (for umami)
For the Seasoning:
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional for heat)
For Serving:
- 12 small corn tortillas, warmed
- ½ cup chopped fresh cilantro
- ½ cup diced onions
- ½ cup crumbled queso fresco or cotija cheese
- Lime wedges
Directions
Step 1: Prepare the Meat
- Heat olive oil in a skillet over medium-high heat. Sear the beef roast (or chicken) for 2-3 minutes per side until browned.
- Transfer the meat to the crock pot.
Step 2: Add the Seasonings & Liquid
- Add onions, garlic, green chilies, fire-roasted tomatoes, broth, lime juice, apple cider vinegar, soy sauce, and all the seasonings into the crock pot.
- Stir slightly to coat the meat in the flavorful sauce.
Step 3: Slow Cook the Meat
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the meat is tender and falls apart easily.
Step 4: Shred and Serve
- Remove the meat from the slow cooker and shred with two forks.
- Return the shredded meat to the crock pot and mix with the juices.
Step 5: Assemble the Street Tacos
- Spoon the shredded meat into warm corn tortillas.
- Top with chopped cilantro, diced onions, and crumbled queso fresco.
- Serve with lime wedges for an extra burst of flavor.
Notes
- Make it spicy: Add 1 chopped jalapeño to the crock pot for more heat.
- Prefer chicken? Use boneless, skinless chicken thighs and cook for 4-6 hours on LOW.
- Want crispy tacos? Fry the tortillas lightly in hot oil before filling them.
- Storage: Store leftover meat in an airtight container for up to 4 days.
Why This Recipe Works
The slow cooking process makes the meat tender and infused with bold spices, while the lime juice and broth keep it juicy. The taco toppings add freshness and texture, creating the ultimate street taco experience at home!
Conclusion
These Crock Pot Street Tacos are easy, flavorful, and perfect for taco night! Whether you’re feeding a crowd or meal prepping, this recipe is a must-try for authentic, mouthwatering tacos. Make them today and enjoy a bite of Mexico right at home! 🌮🔥✨
Frequently Asked Questions
Can I make these Crock Pot Street Tacos ahead of time, and if so, how should I store them?
Yes, you can definitely make the shredded meat ahead of time. After shredding the meat, let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze the shredded meat for up to 2-3 months; thaw it in the refrigerator overnight before reheating. When ready to serve, reheat the meat in the slow cooker on low, in a skillet with a little of the cooking juices, or in the microwave until heated through. Assemble the tacos just before serving for the best flavor and texture.
What are some good ingredient substitutions if I don’t have everything on hand?
You can substitute beef broth with chicken broth if you’re using beef, though the flavor profile will shift slightly. If you don’t have apple cider vinegar, use white vinegar or red wine vinegar in equal measure. Soy sauce can be replaced with Worcestershire sauce for a similar umami flavor, using the same amount. If you’re out of queso fresco or cotija, crumbled feta cheese or a blend of Monterey Jack and cheddar can be used as alternatives, though the flavor and texture will vary.
How do I know when the beef or chicken is perfectly cooked and ready to shred?
The meat is perfectly cooked when it’s fork-tender and easily falls apart. For beef, this usually takes 7-8 hours on low or 4-5 hours on high in the slow cooker. Chicken thighs will cook slightly faster, typically 4-6 hours on low. You’ll know it’s ready when you can shred the meat with two forks with minimal resistance; it should practically fall apart on its own. A meat thermometer isn’t necessary, but the internal temperature should be at least 190°F for beef to ensure tenderness.
Can I double or scale up this recipe to feed a larger crowd?
Yes, you can easily double or scale up this recipe, but you may need a larger slow cooker. If doubling, ensure your slow cooker has enough capacity to hold all the ingredients without overflowing. Cooking times may need to be adjusted slightly; check for doneness after the initial cooking time and add more time if necessary. You might need to sear the meat in batches to avoid overcrowding the skillet. The amount of seasoning can be increased proportionally.
What are the main nutritional benefits of this Crock Pot Street Taco recipe?
This recipe provides a good source of protein from the beef or chicken, essential for muscle building and repair. The slow cooking process helps retain many nutrients. The lime juice contributes vitamin C, an antioxidant that boosts the immune system. The addition of onions, garlic, and green chilies adds vitamins and minerals, and the spices like cumin and chili powder provide antioxidants and potential anti-inflammatory benefits. The use of corn tortillas provides fiber and complex carbohydrates.
Crock Pot Street Tacos
A delicious and easy recipe for slow-cooked street tacos that are perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds beef chuck roast trimmed and cut into chunks
- 1 cup beef broth
- 1 tbsp lime juice freshly squeezed
- 2 tsp chili powder
Instructions
Preparation Steps
- Place the beef chuck roast into the crock pot.
- Add beef broth, lime juice, and chili powder over the beef.
- Cover and cook on low for 8 hours or until the beef is tender.
- Shred the beef with two forks and mix with the remaining sauce in the crock pot.
Notes
Serve with corn tortillas and your favorite taco toppings.
