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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Warm the tortillas: Heat tortillas in a skillet or grill pan for 5-10 seconds on each side until warm and pliable.
- 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
