Slow Cooker Street Tacos Recipe
These Slow Cooker Street Tacos feature tender, flavorful shredded chuck roast simmered in a blend of smoky spices, garlic, and jalapenos. Slow-cooked to perfection, this easy recipe makes a delicious filling for corn or flour tortillas and is perfect for a hearty and satisfying meal topped with fresh garnishes and your favorite taco extras.
- Prep Time: 15 minutes
- Cook Time: 8 hours on LOW or 4.5 hours on HIGH
- Total Time: 8 hours 15 minutes (LOW) or 4 hours 45 minutes (HIGH)
- Yield: 8-10 tacos 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Meat 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)
Liquid and Vegetables
- 1 cup beef broth
- 3 Tbsp. tomato paste
- 2 jalapenos (sliced)
- 1 large onion (diced, divided)
- juice of 2 limes
For Serving and Garnish
- fresh parsley or cilantro (chopped, for garnish)
- corn or flour tortillas (for serving)
- salsa
- shredded cheese
- sour cream
- sliced avocado
- lime wedges
- shredded lettuce
Instructions
- Mix Spices: In a small bowl, combine salt, black pepper, cayenne pepper, ground cumin, and smoked paprika to create a flavorful spice mixture for the meat.
- Season the Roast: Generously coat the chuck roast with the spice mixture on all sides, rubbing it in well to ensure complete coverage for maximum flavor infusion.
- Sear the Meat: Heat a large skillet over medium-high heat and sear the seasoned chuck roast on all sides for 2-3 minutes per side to develop a deep, caramelized crust. Transfer the seared roast to the slow cooker. Browning is optional but enhances flavor.
- Prepare Cooking Liquid: In a small bowl, stir together beef broth, tomato paste, and minced garlic. Pour this mixture over the roast in the slow cooker. Add sliced jalapenos and half of the diced onions around the roast for added aroma and spice.
- Slow Cook: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the chuck roast is tender and easily shreds with a fork.
- 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, stirring well to coat with the cooking liquid. Mix in freshly squeezed lime juice and the remaining diced onions. Taste and adjust seasoning as needed.
- Warm Tortillas: Warm the corn or flour tortillas on a skillet or grill pan for 5-10 seconds on each side until pliable and slightly toasted. Set aside.
- Serve: Spoon the shredded beef onto the warmed tortillas, add diced onions and chopped fresh cilantro or parsley, then top with your favorite taco accompaniments such as salsa, shredded cheese, sour cream, sliced avocado, lime wedges, and shredded lettuce. Enjoy immediately.
Notes
- Browning the chuck roast before slow cooking adds a richer flavor but can be skipped for convenience.
- Adjust cayenne pepper quantity to suit your preferred spice level.
- Use either corn or flour tortillas based on your preference or dietary needs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker sauce, remove the meat after cooking and reduce the liquid on the stovetop before combining again.
Keywords: slow cooker tacos, shredded beef tacos, street tacos, Mexican slow cooker recipe, chuck roast tacos, easy taco recipe
Find it online: https://dylangranv.com/slow-cooker-street-tacos-recipe/
