Crock Pot Street Tacos

Get ready to elevate your taco nights with these Crock Pot Street Tacos! Tender, juicy, and bursting with authentic flavors, these tacos are slow-cooked to perfection, making dinner both easy and unforgettable. Simply set your crock pot, let it work its magic, and enjoy restaurant-quality tacos at home. Perfect for busy weekdays or a fun weekend gathering with friends and family!

Every Tuesday, our home is filled with the warm and tantalizing aroma of slow-cooked goodness, thanks to our beloved tradition: Taco Tuesday. One evening, as the crock pot simmered away, my husband walked in, took one whiff, and said, “I could eat these tacos every night!” My little one’s eyes light up at the sight of a build-your-own taco bar, and we all gather around, ready to dig in. These Crock Pot Street Tacos have become a family favorite, creating memories with every bite—laughter, shared stories, and plenty of second helpings. They’re that good!

Why You’ll Love Crock Pot Street Tacos

•Set It and Forget It: Minimal effort with maximum flavor, thanks to the magic of the crock pot.

•Perfectly Tender Meat: Slow-cooked for hours, ensuring the meat is melt-in-your-mouth delicious.

•Authentic Flavor: Infused with bold seasonings that transport you straight to a bustling taco stand.

•Great for Gatherings: An easy crowd-pleaser that lets everyone customize their own tacos.

•Meal Prep-Friendly: Make a large batch and enjoy leftovers all week long.

Ingredients Notes for Crock Pot Street Tacos

•Meat: Use your favorite cut, like beef chuck roast or pork shoulder, for the best results.

•Seasonings: A mix of cumin, chili powder, garlic, and onions brings out the authentic street taco flavor.

•Toppings: Fresh lime, chopped cilantro, diced onions, and crumbled queso fresco take these tacos to the next level.

•Tortillas: Corn tortillas are a classic choice, but feel free to use flour tortillas if you prefer.

Recipe Steps

1. Prepare the Meat: Season your meat generously with salt, pepper, cumin, and chili powder. Place it in the crock pot along with chopped onions, minced garlic, and a splash of broth or your favorite Mexican beer.

2. Slow Cook: Set your crock pot on low for 6-8 hours or high for 4-5 hours, until the meat is fork-tender and easy to shred.

3. Shred and Serve: Once cooked, shred the meat and let it soak in the flavorful juices. Warm your tortillas, assemble your tacos, and add your favorite toppings.

4. Enjoy: Serve with a side of lime wedges and extra hot sauce for those who like a little heat!

Storage Options

•Refrigerate: Store leftover meat in an airtight container in the fridge for up to 4 days.

•Freeze: Freeze shredded meat in a sealed bag for up to 3 months. Thaw and reheat when needed.

•Reheat: Warm the meat on the stovetop or in the microwave, adding a bit of broth to keep it moist.

Variations & Substitutions

•Protein Options: Try chicken, pork, or even a meatless alternative like jackfruit for a vegetarian twist.

•Spice Level: Adjust the heat by adding more chili powder or diced jalapeños.

•Toppings: Customize with avocado slices, pico de gallo, shredded lettuce, or pickled red onions.

Frequently Asked Questions

Q: Can I use frozen meat in the crock pot?

A: It’s best to thaw the meat before slow cooking for even cooking and optimal flavor absorption.

Q: How do I keep the tortillas warm and soft?

A: Wrap them in a damp towel and keep them in a warm oven or use a tortilla warmer.

Q: Can I make this recipe ahead of time?

A: Absolutely! The flavors deepen as the meat sits, making it ideal for meal prep.

These Crock Pot Street Tacos are a game-changer for taco lovers. Easy, delicious, and customizable, they bring the taste of street tacos right to your kitchen. Enjoy with your favorite toppings and get ready for a flavor fiesta! 🌮🎉

Crock Pot Street Tacos

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Course: Main Course

Kitchen: American

Prep Time: 15 minutes minutes

Total Time: 6 hours hours 15 minutes minutes

Servings: 6

Ingredients

 

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• ▢ 2 lbs beef chuck roast or pork shoulder
• ▢ 1 tablespoon olive oil
• ▢ Salt and black pepper to taste
• ▢ 1 onion chopped
• ▢ 4 cloves garlic minced
• ▢ 1 can 14 oz diced tomatoes (with juices)
• ▢ 1 cup beef broth or chicken broth
• ▢ 1 tablespoon chili powder
• ▢ 1 tablespoon cumin
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon oregano
• ▢ 1-2 jalapeños sliced (optional, for heat)
• ▢ Fresh lime juice for serving
• ▢ Corn or flour tortillas for serving
• ▢ Toppings: chopped cilantro diced onions, sliced radishes, avocado, and lime wedges

Instructions

• Prepare the Meat:
• Season the Meat: Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.
• Sear the Meat (Optional): In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). This step adds flavor but can be skipped if you’re short on time.
• Assemble in the Crock Pot:
• Add Ingredients: Place the chopped onion and minced garlic in the bottom of the crock pot. Add the seared (or raw) roast on top.
• Add Remaining Ingredients: Pour in the diced tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, and sliced jalapeños (if using).
• Cook: Cover the crock pot and cook on low for 6-8 hours or on high for 4-6 hours, until the meat is tender and easily shreds with a fork.
• Shred and Serve:
• Shred the Meat: Once cooked, remove the roast from the crock pot and shred it using two forks. Return the shredded meat to the crock pot and stir it into the juices.
• Serve: Serve the shredded meat in warm tortillas. Top with fresh cilantro, diced onions, sliced radishes, avocado, and a squeeze of lime juice.