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Crock Pot Street Tacos

Crock Pot street tacos with tender shredded beef and a smoky chipotle-lime adobo sauce. Slow-cooked until it shreds easily, then piled into warm corn tortillas with fresh onion, cilantro, lime, and salsa verde.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2.5 lb beef chuck roast or flank steak
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Chipotle-lime sauce
  • 3 count chipotle peppers in adobo sauce, minced
  • 0.5 cup beef broth
  • 0.25 cup lime juice (about 2 limes)
  • 4 clove garlic, minced
To serve
  • 1 count Small corn tortillas for serving
  • 1 count Diced white onion
  • 1 count fresh cilantro
  • 1 count lime wedges
  • 1 count salsa verde
  • 1 count sliced radishes

Equipment

  • 1 Dutch oven

Method
 

Cook the beef
  1. Place the beef in the slow cooker.
  2. Whisk together chipotle peppers, beef broth, lime juice, garlic, cumin, chili powder, paprika, oregano, salt, and pepper until evenly combined.
  3. Pour the sauce over the beef so the roast is well coated.
  4. Cook on low for 7–8 hours, or high for 4 hours, until the beef is completely tender and shreds easily; check for doneness around 7 hours on low.
Shred and finish
  1. Remove the beef, shred with two forks, and return it to the slow cooker to toss in the juices until glossy and evenly sauced.
Warm tortillas and serve
  1. Warm the corn tortillas on a dry skillet over medium-high heat for 20–30 seconds per side, or on an open flame until lightly blistered, and keep covered.
  2. Serve the beef in tortillas topped with diced white onion, fresh cilantro, lime, salsa verde, and sliced radishes.

Notes

For the most taco-ready texture, shred as soon as the beef is tender, then toss it back just long enough to coat. Store leftovers in an airtight container in the fridge for up to 4 days; freeze beef (without toppings) for up to 3 months and thaw overnight in the fridge, then reheat in the slow cooker or on the stovetop. For a lower-sodium option, use low-sodium beef broth and reduce added salt to taste without changing cook time.