Description
Slow-cooked beef seasoned with bold spices makes these street tacos irresistibly tender and flavorful. Perfect for busy weeknights or gatherings, this recipe is easy and crowd-pleasing.
Ingredients
Scale
- 2–3 pounds beef chuck roast, trimmed of excess fat
- 1 cup beef broth
- 1 medium-sized onion, sliced or diced
- 4–5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Corn tortillas for serving
- Fresh cilantro for topping
- Diced onion for topping
- Lime wedges for topping
- Your favorite salsa for topping
Instructions
- Trim the beef chuck roast of any excess fat and season it generously with salt and pepper on both sides.
- Place the beef in the Crock Pot, then add the sliced onion, minced garlic, and beef broth.
- In a small bowl, mix together chili powder, cumin, oregano, paprika, and a pinch of salt. Sprinkle the spice blend evenly over the beef and veggies.
- Cover the Crock Pot with the lid and set it to cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shreddable.
- Use tongs or two forks to shred the cooked beef directly in the Crock Pot. Stir the shredded beef to coat it in the flavorful juices.
- Warm the corn tortillas in a skillet or directly over a gas flame for an authentic charred flavor.
- Assemble tacos by adding shredded beef to each tortilla and topping with fresh cilantro, diced onion, lime juice, and salsa.
Notes
Low and slow cooking ensures tender beef. Toasting tortillas adds a smoky flavor. Customize spice levels and toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 200250
- Fat: 1015
- Carbohydrates: 1520
- Protein: 1520
Keywords: street tacos, crock pot tacos, slow cooker tacos, Mexican tacos, easy dinner, taco night