Slow Cooker Street Tacos Recipe

Introduction

These Slow Cooker Street Tacos are packed with rich, tender beef seasoned with smoky and spicy flavors. Perfect for easy weeknight dinners or casual gatherings, this recipe delivers authentic taco night vibes with minimal effort.

Ingredients

• 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)
• 1 cup beef broth
• 3 Tbsp. tomato paste
• 2 jalapenos (sliced)
• Juice of 2 limes
• 1 large onion (diced)
• Fresh parsley or cilantro (chopped, for garnish)
• Corn or flour tortillas (for serving)
• Salsa, shredded cheese, sour cream, sliced avocado, lime wedges, shredded lettuce (optional toppings)

Instructions

1. Step 1: In a small bowl, mix together the salt, pepper, cayenne, cumin, and smoked paprika.
2. Step 2: Season the chuck roast generously on all sides with the spice mixture, rubbing it in thoroughly to coat the meat.
3. Step 3: Heat a large skillet over medium-high heat and sear the roast on all sides until browned, about 2-3 minutes per side. Transfer the roast to the slow cooker. (Browning is optional but enhances flavor.)
4. Step 4: In a small bowl, combine the beef broth, tomato paste, and minced garlic. Pour this mixture over the roast in the slow cooker. Add the sliced jalapenos and half of the diced onions around the meat.
5. Step 5: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the meat is very tender and easy to shred.
6. Step 6: Remove the roast from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to coat with the cooking liquid. Mix in lime juice and the remaining diced onions. Adjust seasoning if needed.
7. Step 7: Warm the tortillas on a skillet or grill pan for 5-10 seconds per side, then set aside.
8. Step 8: Assemble the tacos by spooning shredded beef onto tortillas, topping with diced onions, fresh cilantro or parsley, and any other desired toppings. Serve with lime wedges and enjoy!

Tips & Variations

• For a milder version, reduce or omit the cayenne pepper and jalapenos.
• Browning the roast first boosts flavor but can be skipped for a quicker prep.
• Use leftover taco meat in burritos, quesadillas, or nachos for versatile meals.
• Try adding a splash of orange juice or a sprinkle of cinnamon to the broth mixture for a subtle twist.

Storage

Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of beef broth to keep it moist. Tortillas are best warmed fresh but can be wrapped in foil and reheated in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use brisket or shoulder roast as alternatives, but chuck roast tends to become the most tender and flavorful with slow cooking.

How do I make these tacos gluten-free?

Use corn tortillas instead of flour tortillas and check that your toppings and seasoning blends don’t contain gluten.

Slow Cooker Street Tacos Recipe

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★★★★★

4.4 from 79 reviews

• Author: Aiden
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 8–10 tacos 1x

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Description

These Slow Cooker Street Tacos feature tender, flavorful shredded chuck roast cooked low and slow with a smoky, spicy blend of seasonings. Perfectly seasoned and garnished with fresh cilantro, lime juice, and your favorite toppings, these tacos are easy to prepare and bursting with authentic street-style taco flavor.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 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)
• 1 cup beef broth
• 3 Tbsp. tomato paste
• 2 jalapenos (sliced)
• juice of 2 limes
• 1 large onion (diced)
• fresh parsley or cilantro (chopped, for garnish)

To Serve

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

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Instructions

1. Prepare the spice rub: In a small bowl, combine salt, black pepper, cayenne pepper, ground cumin, and smoked paprika, mixing thoroughly to create a flavorful seasoning blend.
2. Season the chuck roast: Rub the spice mixture generously all over the chuck roast, making sure to coat all sides evenly for maximum flavor absorption.
3. Sear the roast: Heat a large skillet over medium-high heat and sear the seasoned chuck roast for 2-3 minutes on each side until browned. This step enhances the roast’s flavor but can be skipped if short on time.
4. Prepare the cooking liquid: Mix beef broth, tomato paste, and minced garlic in a small bowl. Pour this mixture over the roast in the slow cooker along with sliced jalapenos and half of the diced onions, distributing evenly around the meat.
5. Slow cook the roast: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours until the meat is fork-tender and shreds easily.
6. Shred and mix: Remove the roast and shred it using two forks. Return shredded meat to the slow cooker, stir to soak in the cooking juices, then mix in fresh lime juice and the remaining diced onions. Taste and adjust seasoning if needed.
7. Warm the tortillas: Heat tortillas in a skillet or grill pan for 5-10 seconds on each side until warm and pliable.
8. Assemble and serve: Spoon shredded beef onto warm tortillas, top with diced onions, chopped cilantro or parsley, and your preferred toppings such as salsa, cheese, sour cream, avocado, and shredded lettuce. Serve with lime wedges for an authentic street taco experience.

Notes

• For extra flavor, searing the roast before slow cooking is recommended but optional.
• Adjust cayenne pepper to control the spiciness of the dish according to preference.
• Use either corn or flour tortillas based on your preference or dietary needs.
• Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 2 months.
• To make this recipe gluten free, ensure the beef broth and tortillas used are certified gluten free.

• Prep Time: 15 minutes
• Cook Time: 4-8 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: slow cooker street tacos, shredded beef tacos, Mexican street food, slow cooked chuck roast tacos, easy taco recipe