Go Back

Crock Pot Street Tacos

Crock pot street tacos with tender shredded beef are slow-cooked until fork-shreddable, then piled into warm small corn tortillas. Finish with diced onion, fresh cilantro, lime wedges, and salsa for classic Mexican street-taco flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast
Onion
  • 1 onion Use half for cooking and dice for serving.
Garlic
  • 6 garlic Smashed before adding to the slow cooker.
Cumin
  • 2 tsp cumin
Oregano
  • 1 tsp oregano
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Beef broth
  • 0.5 cup beef broth
Corn tortillas
  • 12 corn tortillas Small tortillas for serving.
Diced onion for serving
  • 1 diced onion for serving
Fresh cilantro for serving
  • 1 fresh cilantro for serving
Lime wedges for serving
  • 1 lime wedges for serving
Salsa for serving
  • 1 salsa for serving

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the shredded beef
  1. Place the beef chuck roast in a 6-quart slow cooker. Add the onion halves, smashed garlic, cumin, oregano, salt, black pepper, and beef broth around the roast.
  2. Cover and cook on low for 6 hours until the beef is very tender and shreds easily with a fork. Visual cue: the meat should pull apart with gentle pressure and look moist throughout.
  3. Remove the beef and let it rest for 5 minutes, then shred. Visual cue: shredded pieces should separate into strands instead of staying compact.
Warm and assemble the street tacos
  1. Warm the small corn tortillas on a griddle or stovetop until pliable. Visual cue: light browning spots and warm, flexible tortillas.
  2. Fill each tortilla with shredded beef and top with diced onion and fresh cilantro. Visual cue: toppings sit on top of the beef without soaking through.
  3. Serve the tacos with lime wedges and salsa on the side. Visual cue: bright lime and colorful salsa ready for dipping or spooning over.

Notes

For extra juiciness, shred the beef after resting and stir any collected juices back through the meat before assembling. Store leftovers in an airtight container in the fridge up to 4 days; reheat gently in the microwave or on the stove until hot. Freezing is yes—freeze shredded beef (without tortillas/toppings) up to 3 months. Dietary swap: use low-sodium salsa and low-sodium beef broth to reduce sodium without changing the cooking method.