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Crock Pot Street Tacos

Crock pot street tacos with chipotle-adobo beef that cooks until tender enough to shred. Toss the beef back in the slow-cooker juices for bold flavor, then serve in warm corn tortillas with fresh toppings 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef and sauce
  • 2.5 lb beef chuck roast or flank steak Use as the shredded taco filling.
  • 3 chipotle peppers in adobo sauce Minced.
  • 0.5 cup beef broth
  • 0.25 cup lime juice About 2 limes.
  • 4 garlic Minced.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Toppings and serving
  • 1 Small corn tortillas For serving.
  • 1 diced white onion For topping.
  • 1 fresh cilantro For topping.
  • 1 lime wedges For serving.
  • 1 salsa verde For drizzling.
  • 1 sliced radishes For topping.

Equipment

  • 1 Dutch oven

Method
 

Make the chipotle sauce and cook the beef
  1. Place the beef in the slow cooker.
  2. Whisk together the chipotle peppers in adobo sauce, beef broth, lime juice, garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper until evenly combined.
  3. Pour the sauce over the beef so it coats as much surface as possible.
  4. Cook on low for 7–8 hours (or high for 4 hours) until the beef is completely tender and shreds easily.
Shred, re-toss, and warm tortillas
  1. Remove the beef, shred with two forks, and return it to the slow cooker.
  2. Toss the shredded beef in the juices in the slow cooker until glossy and well coated.
  3. Warm the corn tortillas on a dry skillet or open flame until pliable.
Assemble street tacos
  1. Serve the shredded beef in warm tortillas topped with diced white onion, fresh cilantro, salsa verde, and sliced radishes.
  2. Finish with lime wedges to squeeze over the tacos before eating.

Notes

Pro tip: shredding into smaller strands helps the beef soak up the chipotle-adobo juices, so every bite tastes evenly seasoned. Refrigerate leftovers in a sealed container up to 4 days; freeze shredded beef filling up to 3 months (reheat gently on the stove or in the slow cooker with a splash of juices). For a lower-sodium option, use no-salt-added broth and reduce the added salt to 1/4 tsp.