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Crock Pot Street Tacos

Crock Pot Street Tacos

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Course: Main Course
Kitchen: American
Prep Time: 15 minutes
Total Time: 6 hours 15 minutes
Servings: 6

Ingredients
 

  • 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.