Crock Pot Street Tacos
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintServings:
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.