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Crock Pot Street Tacos

Crock pot street tacos feature slow-cooked, fork-tender beef chuck seasoned with cumin, chili powder, oregano and lime. Serve the shredded beef in warm corn tortillas with fresh cilantro, onion and lime wedges.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the beef
  • 1 white onion medium, finely diced, divided
  • 3 lb boneless beef chuck roast thawed, trimmed and cut into 3 or 4 large chunks
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cloves garlic minced
  • 0.5 cup beef broth low-sodium
  • 2 tbsp lime juice fresh
For serving
  • 18 corn tortillas small (4- to 5-inch)
  • 0.5 cup fresh cilantro chopped
  • 2 limes cut into wedges

Equipment

  • 1 6-quart slow cooker
  • 1 Skillet

Method
 

Cook the beef
  1. Put half of the diced onion in a 6-quart slow cooker and reserve the rest for serving.
  2. Place the beef on the onion.
  3. Sprinkle the beef with the cumin, chili powder, oregano, salt, pepper and garlic.
  4. Pour the broth around the beef.
  5. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef pulls apart easily with a fork.
  6. Transfer the beef to a cutting board.
  7. Shred the beef with two forks.
  8. Return the beef to the slow cooker and stir in the lime juice.
Warm and serve
  1. Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, stacking them in a clean kitchen towel as you go.
  2. Fill the tortillas with beef.
  3. Top with the reserved onion and cilantro.
  4. Serve with lime wedges.

Notes

For the most tender beef, shred it in the slow cooker so it absorbs the cooking juices. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lower-carb option, serve the beef in lettuce wraps instead of tortillas.