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Slow Cooker Street Tacos Recipe

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★★★★★

5 from 84 reviews

These Slow Cooker Street Tacos feature tender, flavorful shredded beef made from chuck roast, simmered with a vibrant blend of spices, garlic, and jalapenos. Perfectly cooked in a slow cooker for effortless preparation, these tacos are served on warm corn or flour tortillas with fresh toppings like cilantro, salsa, and avocado, delivering a satisfying and authentic street food experience at home.

Ingredients

Scale

Beef and Seasoning

  • 2–3 lbs. chuck roast
  • 1 tsp. salt (or to taste)
  • ½ tsp. black pepper (or to taste)
  • 1 tsp. cayenne pepper (adjust according to heat preference)
  • 2 tsp. ground cumin
  • 2 tsp. smoked paprika
  • 4 cloves garlic (minced)

Broth Mixture

  • 1 cup beef broth
  • 3 Tbsp. tomato paste

Vegetables and Garnish

  • 2 jalapenos (sliced)
  • 1 large onion (diced)
  • juice of 2 limes
  • fresh parsley or cilantro (chopped, for garnish)

For Serving

  • corn or flour tortillas
  • salsa
  • shredded cheese
  • sour cream
  • sliced avocado
  • lime wedges
  • shredded lettuce

Instructions

  1. Mix Spices: In a small bowl, combine salt, black pepper, cayenne pepper, ground cumin, and smoked paprika to create the seasoning blend.
  2. Season the Roast: Generously rub the seasoning mixture all over the chuck roast, ensuring it is thoroughly coated on all sides for maximum flavor infusion.
  3. Sear the Roast: Heat a large skillet over medium-high heat and brown the chuck roast on all sides for about 2-3 minutes per side to develop a rich crust and deepen the flavor. Transfer the seared roast to the slow cooker. (This step is optional but highly recommended.)
  4. Prepare Broth Mixture: In a small bowl, whisk together beef broth, tomato paste, and minced garlic until well combined. Pour this mixture over the roast in the slow cooker.
  5. Add Aromatics: Scatter the sliced jalapenos and half of the diced onions around the roast in the slow cooker.
  6. Slow Cook the Meat: Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours until the meat is tender and shreds easily with a fork.
  7. Shred and Mix: Remove the roast from the slow cooker and shred the meat using two forks. Return the shredded beef to the slow cooker and stir it to coat with the cooking liquid. Add the juice of two limes and the remaining diced onions, then adjust seasoning if needed.
  8. Warm Tortillas: Heat tortillas on a skillet or grill pan for 5-10 seconds on each side until warm and pliable.
  9. Assemble Tacos: Spoon shredded beef onto the warmed tortillas, top with diced onions, fresh cilantro or parsley, and your favorite toppings like salsa, shredded cheese, sour cream, sliced avocado, and shredded lettuce. Serve with lime wedges and enjoy!

Notes

  • For added depth of flavor, searing the chuck roast before slow cooking is highly recommended but not mandatory.
  • Adjust the amount of cayenne pepper according to your preferred spice level.
  • If you prefer a thicker sauce, you can remove the lid during the last 30 minutes of slow cooking to reduce excess liquid.
  • Use corn tortillas for a more authentic street taco experience, but flour tortillas work well too.
  • Leftover shredded beef can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: slow cooker tacos, shredded beef tacos, street tacos, Mexican slow cooker recipe, easy slow cooker meal

Find it online: https://kitchenbyclara.com/slow-cooker-street-tacos-recipe/