Go Back

Crock Pot Street Tacos

Crock Pot street tacos with chipotle-adobo beef are slow-cooked until tender enough to shred, then tossed back in the savory juices. Serve on warm corn tortillas with bright onion, cilantro, lime, salsa verde, and crunchy radish for a classic Mexican taco night.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef taco filling
  • 2.5 lb beef chuck roast or flank steak Use chuck roast for the most shreddable texture.
  • 3 chipotle peppers in adobo sauce, minced
  • 0.5 cup beef broth
  • 0.25 cup lime juice (about 2 limes) Squeeze fresh limes if possible.
  • 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 tortillas
  • 1 Small corn tortillas for serving Warm right before assembling.
  • 1 diced white onion
  • 1 fresh cilantro
  • 1 lime wedges
  • 1 salsa verde
  • 1 sliced radishes

Equipment

  • 1 Dutch oven

Method
 

Cook the chipotle beef
  1. Place beef in the slow cooker.
  2. Whisk together chipotle peppers, beef broth, lime juice, garlic, cumin, chili powder, paprika, oregano, salt, and pepper until evenly combined.
  3. Pour sauce over the beef so the meat is coated.
  4. Cook on low for 7–8 hours or high for 4 hours until beef is completely tender and shreds easily.
Shred and finish
  1. Remove beef, shred with two forks, and return to the slow cooker to toss in the juices.
  2. Warm corn tortillas on a dry skillet or open flame until pliable with light spots.
  3. Serve beef in tortillas topped with diced white onion, fresh cilantro, lime, salsa verde, and sliced radishes.

Notes

Pro tip: shred the beef while it’s hot, then stir it back into the sauce so every bite stays juicy. Refrigerate leftovers in a sealed container for up to 4 days; freeze shredded beef (without tortillas) for up to 3 months. For a lighter option, use flank steak (leaner) and keep toppings lighter on salsa verde and radish.