Slow Cooker Street Tacos
Made with a hearty chuck roast, homemade taco seasoning, and a few other staples, these slow cooker street tacos are easy and delicious.
Servings: 8
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
Optional Toppings
- salsa, shredded cheese, sour cream, sliced avocado, lime wedges, shredded lettuce.
Instructions
- In a small bowl, mix together the salt, pepper, cayenne, cumin, and paprika.
- Season the chuck roast generously on all sides with the spice mixture. Rub in the seasoning well to ensure the chuck roast is completely coated.
- Heat a large skillet over medium-high heat. Sear the roast on all sides for about 2-3 minutes per side. Transfer the roast to the slow cooker. (Browning the roast is optional, but highly recommend for the best flavor).
- In a small bowl, mix together the beef broth, tomato paste, and minced garlic. Pour the beef broth mixture over the roast in the slow cooker. Add the sliced jalapenos and half of the diced onions around the roast.
- Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the meat is tender and shreds easily with a fork.
- Once cooked, remove the roast from the slow cooker and shred the meat using two forks. Return the shredded beef to the slow cooker and stir well to coat with the cooking liquid. Mix in the freshly squeezed lime juice and the other half of the diced onions. Adjust the seasoning if necessary.
- Warm the tortillas on a skillet or grill pan for 5-10 seconds on each side and set aside.
- Spoon on some shredded beef with diced onions, and fresh cilantro or parsley. Add any other of your favorite taco toppings. Serve with limes wedges and enjoy!
Notes
- Nutritional values do not include tortillas or toppings.
- While browning the chuck roast before adding it to the slow cooker is optional, it is highly recommended as it adds a depth of flavor to the beef.
- The level of heat in these tacos can easily be adjusted by altering the amount of cayenne pepper used and whether or not you choose to include the seeds from the jalapenos.
- Both corn and flour tortillas work well with this recipe, though traditionally, street tacos are served on corn tortillas. Choose according to your preference.
- These tacos are versatile. Feel free to add any additional toppings you love such as diced tomatoes, pickled red onions, or coleslaw.
- Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently, adding a splash of beef broth or water to keep it moist.
Nutrition
Calories: 224kcal | Carbohydrates: 4g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 544mg | Potassium: 515mg | Fiber: 1g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
